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Decadent White Chocolate and Cranberry Oatmeal Cookies

I ask: How could you not fall head over heels in love this holiday season with these beautiful, downright drool-worthy indulgent Decadent White Chocolate and Cranberry Oatmeal Cookies?

The gluten-free cake-like oatmeal cookie exterior embraces creamy white chocolate morsels and luscious bits of sweet dried cranberries; dust with powdered sugar for a perfectly chewy cookie treat that looks, smells, and tastes just like Christmas!

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Oh, Baby!

Warm-up Your House & The Holidays with Decadent White Chocolate and Cranberry Oatmeal Cookies

Soft, chewy, and no chill-time required. Bake up these Decadent White Chocolate and Cranberry Oatmeal Cookies for a holiday treat without a lot of fuss!

Step 10 - Then transfer to a wire rack to sprinkle with powdered sugar and finish cooling.

ABOUT THIS RECIPE (per serving)

Gluten FreeNut Free
Servings:  24
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :20 minutes
Cook Time :10 minutes
Total Time :30 minutes
Course : Dessert, Snack, Treat
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 167
Fat 6.5
Carbohydrates 25.7
Protein 1.7

It's Time...

As the weather turns colder, you can count on us to turn on the oven to begin our holiday baking. We start by filling cookie jars with great flavored cookie combinations and festive treats for family, friends, grandchildren, or others stopping by.

One of our favorites these white chocolate and cranberry oatmeal cookies.  Cookies loaded with Christmasy wintery flavors that bake up into a soft, chewy cookie that everyone will love! They take only 30 minutes for the first batch to appear from the oven, and they stay fresh-tasting for up to a week, so they’re perfect for making ahead to have ready for impromptu visits, snacking, or an indulgent dessert after meals.

Get ready to #Bake these #FestiveTreats! #Cookies that #TasteLikeChristmas #WhiteChocolate and #Cranberry #Oatmeal #Cookies #GlutenFree #ChristmasCookie #Recipe #CookingGfreeDeliciously @GfreeDelicious

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Cookie Inspiration

Our inspiration for these decadent White Chocolate and Cranberry Oatmeal Cookies was discovered in the December 2021 cookbook featured in our GfreeCookbook Club book review. We referenced the eBook recipe making it two times; first, substituting our Gluten-Free Cake Flour Blend for the author’s gluten-free flour blend and replacing Agave for the honey because our honey bottle was empty. Then our second recipe batch was made using GF Jules Gluten-Free Flour Blend and eliminating the xanthan gum. In both instances, the cookies baked up beautifully.

The GfreeDeliciously Gluten-Free Cake Flour Blend

After reading about the author’s gluten-free flour blend containing one part white rice flour with equal parts potato and tapioca starch, I decided to substitute our Gluten-Free Cake Flour Blend.

Although similar, our cake flour blend mixture uses sweet rice flour, brown rice flour, and equal parts potato starch (NOT to be confused with potato flour) and tapioca starch to make the high-starch-low-protein flour. The high-starch-low-protein balanced blend of these alternative flours contains extra starch from the potato and tapioca starch, giving gluten-free cookies a fine crumb with no sandy or gritty texture. So, if you’re blending your flour from scratch, and depending on what you have on hand, either flour blend is an excellent choice for making gluten-free soft-batch cookies and cakes, muffins, and quick bread.

Picture the recipe step-by-step...

We also wanted to try one of our favorite go-to all-purpose gluten-free flours in another batch…

Because the first batch of cookies was a hit with both dear hubby and myself, we decided to make another batch, this time using GF-Jules Gluten-Free Flour Blend. We wanted to see if an all-purpose gluten-free flour blend would make any difference in baking and a side-by-side taste test of the cookies.

As expected, the GF Jules all-purpose gluten-free flour didn’t disappoint us. While the GF Jules flour works very differently than our gluten-free flour blend, the ratio of starches in the GF Jules all-purpose blend still baked up well for these White Chocolate and Cranberry Oatmeal Cookies.

You should also note that because GF Jules flour already has xanthan gum in it, we opted to eliminate it in this batch so that the cookies would bake and rise evenly and not turn out gummy. And again, because the ratio of starches has baked up beautifully in many family favorite recipes when we’ve used the flour before, we were pretty sure the deletion would be okay when baking up this recipe too.

We felt that the cookies were equally delicious using GF Jules flour, so you can feel confident using it as a substitution option without hesitation. Just be sure to eliminate the xanthan gum from the recipe if you make them this way.

A Classic Cookie Combo for Christmas

These White Chocolate and Cranberry Oatmeal Cookies are so, SO GOOD!

There’s just something about this combination of ingredients that make these a classic cookie combination, especially for Christmas. The oatmeal cookie base is perfectly soft and chewy, and the cranberry with the white chocolate delivers a fun pop of color for this time of year!

Oh, and did we tell you there’s also loads of flavor in every bite?

We did!

Well, then you already know that the sweet-tart burst from the cranberries compliments the white chocolate beautifully to even out the white chocolate sweetness. And don’t be tempted to skip the cinnamon in these cookies! It adds that little extra bit of Christmasey flavor that would otherwise be missing.

We’re sure you’ll add these cookies to your must-make treats for the holidays and Santa!

Step 11 - Enjoy warm with a glass of cold milk, or store in an airtight container for up to a week.
PIN IT! Click the red icon in the upper left corner of this picture to save this recipe on Pinterest!

For more healthy holiday-inspired recipes, check out this month’s round-up of ideas in the Home-Cooked Holiday Collection!

After you try these White Chocolate and Cranberry Oatmeal Cookies, check out a few of our other always gluten-free cookie recipes. Be among the first to know whenever we post a new recipe by following us on PinterestFacebookInstagram, and Twitter. So, follow along, and let’s make excellent food, GfreeDeliciously, together!

XXO

Kymberley

P.S. When you give this recipe a try, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.

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Decadent White Chocolate and Cranberry Oatmeal Cookies with a powdered sugar sprinkle on top. Cooling on a copper wire rack.
Make it picture perfect every time!

Check out the Tips, Tricks, and Step-by-Step photos above .

Decadent White Chocolate and Cranberry Oatmeal Cookies

The gluten-free cake-like oatmeal cookie exterior embraces creamy white chocolate morsels and luscious bits of sweet dried cranberries, dusted with powdered sugar. It's a perfectly chewy white chocolate and cranberry oatmeal cookie treat that looks, smells, and tastes just like Christmas!
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack, Treat
Cuisine American
Servings 24
Calories 167 kcal

EQUIPMENT

  • Cookie Sheets or Sheet Pans
  • Parchment paper
  • Large bowl
  • Hand or Stand Mixer
  • Utensils (Measuring Cups & Spoons, Rubber Spatula or Large Spoon, Medium-size Cookie Scoop)

INGREDIENTS
 
 

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INSTRUCTIONS
 

  • Preheat the oven to 350°F. Line a cookie sheet or sheet pan with parchment paper.
  • Melt the butter in a microwave-safe bowl at 20-second intervals until melted.
    Step 1 - Melt the butter in a microwave-safe bowl at 20-second intervals until melted.
  • Cream the melted butter and brown sugar together in a large bowl or stand mixer, beating until smooth and creamy. Next, add the egg yolks and vanilla, followed by the salt, baking soda, cinnamon, honey, and xanthan gum. Scrape the bowl as needed, beating everything until incorporated.
    Step 4 - Scrape the bowl as needed, beating everything until incorporated.
  • Mix in the flour followed by the old-fashioned oats, mixing until combined. Stir in the white chocolate chips and dried cranberries by hand.
    Step 5 - Mix in the flour followed by the old-fashioned oats, mixing until combined.
  • Scoop the dough using a 1 ½ tablespoon (medium-size) cookie scoop. Place cookies 2-3 inches apart on prepared cookie sheets. If desired, top with additional white chocolate chips and cranberries. Lightly press down on the top of each cookie to flatten slightly, then brush each cookie with a bit of milk before baking to help in browning.
    Step 8 - Scoop the dough using a 1 ½ tablespoon (medium-size) cookie scoop. Place cookies 2-3 inches apart on prepared cookie sheets. If desired, top with additional white chocolate chips and cranberries. Lightly press down on the top of each cookie to flatten slightly, then brush each cookie with a bit of milk before baking to help in browning.
  • Bake for 10-12 minutes. The cookies should spread slightly with the top and edges just beginning to turn lightly brown. Allow cookies to rest on the pan for 2-3 minutes, then transfer to a wire rack to sprinkle with powdered sugar and finish cooling.
    Step 9 - Bake for 10-12 minutes. The cookies should spread slightly and lose their doughy shine; the top and edges should just begin to turn lightly brown. Allow cookies to rest on the pan for 2-3 minutes
  • Enjoy warm with a glass of cold milk, or store in an airtight container for up to a week.
    Step 11 - Enjoy warm with a glass of cold milk, or store in an airtight container for up to a week.
Tried this recipe?Please consider Leaving a Review.

It’s super helpful for others and us!

YOUR OWN NOTES

Nutrition

Calories: 167kcalCarbohydrates: 25.7gProtein: 1.7gFat: 6.5gSaturated Fat: 3.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.9gTrans Fat: 0gCholesterol: 27mgSodium: 86mgPotassium: 98mgFiber: 0.9gSugar: 13.4gVitamin A: 38.5IUVitamin C: 0mgVitamin D: 0.2µgCalcium: 24.4mgIron: 0.2mg
Keyword chocolate, cookie, cranberry, oatmeal, white chocolate,

Recipe Card with Nutrition powered by WP Recipe Maker

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

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