Cranberry White Chocolate Oatmeal Cookies

12 Days of Gluten Free Cookies {Beard and Bonnet}

My daughter Eliza is a cookie loving fiend. She will eat just about any cookie she can get her hands on but put a box of oatmeal cookies with cranberry and chocolate in front of that girl and she practically inhales them. These cookies were actually a late-night addition to the 12 Days of Cookies and I am really glad now that they made the cut.

Cranberry White Chocolate Oatmeal Cookies {Beard and Bonnet}

You see, Eliza had been away visiting family for Thanksgiving, so that entire weekend I spent creating, testing, baking, and photographing all of these cookies. I miss her so much when she is away that it was a great way to keep my mind occupied in her absence.

Cranberry White Chocolate Oatmeal Cookies {Beard and Bonnet}

The day she came home I decided to use the last of the cookie making ingredients to whip up a surprise batch of cranberry white chocolate oatmeal cookies just for her. She was so excited to come home and see the big platter of cookies, and it was nice to sit at the table and share cookies with her while hearing all about her trip.

Cranberry White Chocolate Oatmeal Cookies {Beard and Bonnet}

Cranberry White Chocolate Oatmeal Cookies


  • Author: Beard And Bonnet
  • Yield: 5 dozen 1x


  • 3 cups gluten free rolled oats
  • 1 cup plus 2 tablespoons gluten free all purpose flour
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed lightten Free & Vegan)”> brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries


  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  2. In a large bowl stir together the oats, flour, flax seed meal, baking soda, baking powder, cinnamon, and salt in a large bowl.Set aside.
  3. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add the oat mixture; mix until just combined. Fold in the white chocolate chips and cranberries.
  4. Use a 1 1/2 – inch ice cream scoop to drop the dough onto the prepared baking sheets, spacing 2-inches apart. Flatten the mounds slightly.
  5. Bake until golden and just set, about 14 minutes, rotating the pans halfway through. Allow the cookies to cool on sheets on wire racks for at least 5 minutes before transferring the cookies to the wore racks to cool completely. Cookies can be stored in an airtight container for up to 3 days at room temperature.


Adapted from Martha Stewart

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