These gluten free spiced oatmeal white chocolate cranberry cookies live up to their very long name. I decided to combine the best parts of white chocolate cranberry, oatmeal raisin, and gingerbread cookies into one delicious treat. The spicy flavor and chewy texture will just hug you this time of year.
I’m a huge fan of my gluten free oatmeal raisin cookie recipe. If you’ve tried those out, or my gluten free s’mores cookies, you’ll know how important the creaming method is to me for baking cookies. Since these cookies are loaded with oats, dried cranberries, and white chocolate chips, they will definitely spread more than other cookies. I suggest chilling the dough in the refrigerator for at least an hour or up to three hours before baking. This will help the cookie dough keep it’s volume and shape while baking in the oven.
I would also bake these cookies one tray at a time. This is a good rule of thumb for most cookie recipes. If you bake two sheets of cookies at one time, they’ll be competing each other for the right amount of heat. Furthermore, that rack switch you’ll have to do halfway through is going to significantly decrease your oven temp the second you open that door. It’s best to let cookies be for their entire bake time, and give them room to do their thang.
My mason jar recipe for these gluten free spiced oatmeal white chocolate cranberry cookies will bake 16 to 20 of these yummy cookies. It’s the perfect portion for smaller gatherings this holiday season! Since these cookies are a bit delicate, I don’t recommend baking and freezing ahead of time. But they will keep their chewy, indulgent texture for up to three days!
Gluten Free Spiced Oatmeal White Chocolate Craisin CookiesPrint Recipe
- 1 1/4 cup all-purpose gluten-free flour, like mine!
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 stick butter, room temperature
- 2/4 cup light brown sugar
- 1 egg, room temperature
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup gluten free rolled oats
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
In a medium bowl, cream together the butter and sugars on medium speed for about three minutes until smooth. Beat in the egg on medium speed for another minute, followed by the molasses and vanilla extract for another minute.
In a separate small bowl, combine the flour, baking soda, spices, and salt.
Add dry ingredients to the wet ingredients, one half at a time, until you form a dough and everything is well-combined.
Use a spatula to fold in the oats, dried cranberries, and white chocolate chips. Cover the dough with plastic wrap and let it chill in the refrigerator for one to three hours before baking.
When the dough is ready, preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
Now, form the cookies. Take a heaping tablespoon and use your hands to firmly form a ball. Space each cookie on a cookie sheet at least two inches apart. I recommend baking one sheet of cookies at a time.
Bake your cookies for 11 to 12 minutes, until they are a deep golden brown.
Let the cookies cool on the baking sheets for about 20 minutes, then transfer each cookie to a cooling rack. Be careful not to transfer them when they're still super soft, or else some of the cookie could fall through your cooling rack.
Let them cool on the rack for another 20 minutes until they reach room temperature. Serve immediately or store in an airtight container for up to three days.