White Chocolate Cranberry Cookies


  • 1 1/4 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups gluten free oats
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup pecans
  • 1/2 cup craisins
  • white chocolate for dipping

YIELD: 12 cookies


With an electric mixer, cream butter and sugars until fluffy. Add eggs and vanilla, mix until airy. Add dry ingredients and mix until just combined, fold in white chocolate chips, pecans and craisins by hand.

Scoop out dough and roll with hands into balls, freeze for at least 1 hour or overnight until firm.

When ready to bake, preheat oven to 350F. Line a cookie sheet with parchment and place cookies a few inches apart. Bake for 12-15 minutes, do not over bake. Cool completely on a cooling rack.

Melt your additional white chocolate and dip the bottoms of your cooled cookies. Once hardened, enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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