Best Gluten-Free Cranberry White Chocolate Chip Cookies Recipe (2024)

Why You’ll Love This Gluten-Free Cranberry Orange Oatmeal Cookie Recipe

• You only need a few major ingredients.
• It is super easy to make for an impressive result.
• The flavor-rich ingredients make it taste amazing!
• All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Almond Flour:You can omit and substitute with all oat flour. However, this will alter the texture and flavor but will still taste good. I do not recommend all-purpose flour, coconut flour, or a gluten-free flour blend for this recipe.

Oat Flour:You can omit and substitute with all almond flour. However, this will alter the texture and flavor but will still taste good. You can grind your own oat flour from rolled oats or certified gluten-free oats.

Tapioca Flour:This is also called tapioca starch. Arrowroot flour or potato starch can be used as a 1:1 substitute for tapioca flour.

Coconut Sugar:Substitute with brown sugar, maple sugar, or organic cane sugar for a similar sweetness level. You can also use white sugar. For a sugar-free option, use a sugar substitute like erythritol or monk fruit sweetener.

Dried Ginger:Use fresh grated ginger for a more intense flavor or ground cinnamon for a different spice profile.

Egg: Replace with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).

Coconut Oil:Substitute with melted butter or ghee for a non-coconut flavor.

Maple Syrup:Honey or agave syrup can be used as alternatives.

Lemon Juice:Lime juice or apple cider vinegar can be used instead of lemon juice. You can also use orange juice concentrate.

Orange Zest:Use lemon zest or omit it if you don’t have oranges available.

Orange Extract:You can omit this.

Vanilla Extract: You can use omit or use pure vanilla extract.

Shredded Coconut:You can omit it or replace it with chopped nuts (such as almonds or pecans).

Cranberries or Craisins:Raisins, chopped dried apricots, or dried cherries can be substituted for fresh cranberries.

White Chocolate Chips:Use dark chocolate chips, semi-sweet chocolate chips, or a dairy-free alternative based on your preference.

Step 1: Make the Cookie Dough

Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly grease it.

In a large mixing bowl combine the dry ingredients, including almond flour, oat flour, tapioca flour, coconut sugar, baking soda, dried ginger, cinnamon and salt. Using an electric mixer, stand mixer with the paddle attachment, or whisk, mix until well combined.

In a separate bowl combine the wet ingredients, including egg, coconut oil (melted), maple syrup, lemon juice, vanilla extract, orange zest, and orange extract.

Pour the wet ingredients into the dry ingredients and mix until well combined. The dough should be firm and slightly sticky.

Step 2: Form the Cookies

​To get the bakery-style cookie appearance, drop 7-8 white chocolate chips into the bottom of a medium-size cookie scoop. Then sprinkle in a pinch of coconut. Scoop cookie dough and then release the dough onto a parchment paper-lined baking sheet. The chocolate chips will now be on top of the cookie dough. Gently press down on the chocolate chips to spread the dough and shape the cookie.

Sprinkle with a pinch of orange zest. Then press in 3-5 fresh cranberry halves or dried cranberries onto the tops of the cookies.

Step 3: Bake the Cookies

Bake in the oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them to avoid over-baking.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Once the cookies have cooled, indulge in these delicious free white chocolate cranberry cookies!

Healthier White Chocolate Cranberry Cookie Recipe Notes

Citrus Flavors:Adding the lemon juice and orange zest really brightens and complements the cranberry flavor in the cookies.

Bakery-Style Appearance:Adding the chocolate chips and coconut to the bottom of the cookie scoop before the scooping the cookie dough will put them on top of the cookie so they are visible after they bake. Then sprinkling the orange zest and pressing in the cranberries on top of the cookie are worth the extra effort.

Baking Time:Keep a close eye on the cookies while baking to prevent overcooking. They are ready when the edges turn golden brown, and the centers are set but still soft. They will firm up as they cool.

Refrigerated Texture:These cookies taste best freshly baked. They can easily be stored in the fridge but will become soft and lose their crispy edges. You can crisp them up again by placing them in an air fryer and cooking for 3 minutes at 365°F. Or, you can place them on a cookie sheet in the oven and bake them for about 5 minutes at 350°F until they have crisp edges.

Gluten-Free Cranberry White Chocolate Chip Cookies

My gorgeous Gluten-Free Cranberry White Chocolate Chip Cookies look like they came out of a bakery with oat and almond flour, orange zest, coconut, maple syrup, coconut sugar, cinnamon, and ginger. They're crispy on the outside, soft and chewy on the inside, and bursting with fresh flavor without any refined white sugar or white flour.

Nutrition

Calories: 111kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 8mgSodium: 60mgPotassium: 46mgFiber: 1gSugar: 6gVitamin A: 14IUVitamin C: 1mgCalcium: 26mgIron: 0.5mg

Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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