These gluten free white chocolate and cranberry oatmeal cookies make the perfect holiday treat!
Some people begin decorating the day after Halloween. Others wait until December 24th. I’m usually a one-holiday at a time person, but this year I could see the needed joy of decorating early. Granted- I only started about a week earlier than usual, but I didn’t judge those who had Christmas trees and lights on November 1st. But, we are well into December and I have not been feeling my usual holiday spirit. Part pandemic, part being crazy busy…
So, last weekend, I felt like I needed to bake some Christmas cookies. Maybe that would help to put me in the spirit. Oatmeal chocolate chip cookies have long been one of my favorites! A few years ago, I decided to make a few holiday-inspired adjustments with some white chocolate chips and dried cranberries. Then, these quickly became my holiday favorite!
So, why not start with the best? First, I took out all of my seasonal sprinkles. Next, I mixed and refrigerated the dough. Then it was time to scoop and bake. But, I couldn’t do it! The cookies were just too pretty! I couldn’t add any sprinkles. I didn’t want the red of the dried cranberries to clash with the red of the sprinkles… And, the green sprinkles just didn’t seem quite right…
So, I may not have used any holiday sprinkles…but these cookies are still festive and delicious!
Basic Ingredients for Gluten Free White Chocolate and Cranberry Oatmeal Cookies
Butter: The base for any cookie recipe. You can substitute with a plant-based butter.
Brown Sugar
Maple Syrup: Along with a bit of brown sugar, this is my go-to sweetener for baked goods.
Gluten Free Flour Blend: In gluten free baking, using a mix of flours works best. I often use oat, almond, tapioca, and white rice flour.
Oats: Make sure they are certified gluten free!
White Chocolate Chips
Dried Cranberries
45 minutes
Gluten Free White Chocolate & Cranberry Oatmeal Cookies
Ingredients
- 1 stick of butter, softened
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1 egg
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. gluten free flour blend (oat, almond, and white rice)
- 3/4 c. old-fashioned or rolled oats
- 1/4 c. white chocolate chips
- 1/4 c. dried cranberries
Instructions
- In a large mixing bowl, beat the butter until smooth. Then, cream the butter and brown sugar. Next, beat in the maple syrup, vanilla, egg, baking soda, salt, and flour. Stir in the oats, white chocolate chips, and dried cranberries. Cover and refrigerate for 20 minutes.
- Preheat the oven to 350 degrees. Spoon dough onto lined or greased baking sheets. Bake for 13-16 minutes, until lightly browned.