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4 from 1 vote

Gluten Free Oatmeal, Cranberry and White Chocolate Chip Cookies

There is no shortage of oatmeal flavor in these cookies!
Prep Time10 minutes
Cook Time10 minutes
Servings: 2 ½ dozen
Author: Amy Wilson

Ingredients

  • ½ cup unsalted butter, room temperature
  • ¼ cup sugar
  • ½ cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (75 grams) gluten free flour blend
  • ½ cup gluten free oat flour
  • ¼ teaspoon guar or xanthan gum (omit if in gluten free flour blend)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups gluten free rolled oats
  • ½ cup dried cranberries
  • ½ cup white chocolate chips

Instructions

  • Preheat oven to 325° F. Prepare baking sheets with a silicone mat, parchment paper, or leave plain.
  • In a stand mixer, combine butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla until combined.
  • Add in gluten free flour, oat flour, guar gum, cinnamon, salt and baking soda and stir until everything is combined.
  • Using a spoon instead of the mixer, gently add in the oats, cranberries, and white chocolate chips.
  • Shape the dough into balls slightly smaller than a golf ball and place on baking sheet about 2 inches apart.
  • Bake for 9-10 minutes. Be careful not to overbake, a slightly uncooked center is perfect for these cookies! Remove from oven and allow to cool slightly before transferring to a cooling rack. Repeat with remainder dough.
  • Store in airtight container.