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.

Gluten-Free Cranberry White Chocolate Chip Cookies on a piece of parchment paper.

Make my Gluten-Free Cranberry White Chocolate Chip Cookies Recipe includes everything you could possibly want in a low-sugar holiday cookie! These white chocolate cranberry oatmeal cookies are made gluten-free with oat and almond flour and naturally sweetened with coconut sugar, maple syrup, and organic white chocolate chips. They are the perfect cookies to serve during the holiday season that everyone can enjoy regardless of gluten allergies.

I share a few simple hacks for getting white chocolate chip cranberry cookies that look like they came from a bakery. They are fun to make with clean, natural ingredients.

YouTube video

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.
Gluten-Free Cranberry White Chocolate Chip Cookies on a piece of parchment paper.

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.

Gluten-Free Cranberry White Chocolate Chip Cookies on a piece of parchment paper.

How to Make My Orange Cranberry White Chocolate Chip Cookie Recipe

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.

Mixing cookie dough batter in a bowl.

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.

Dropping white chocolate chips into the bottom of a cookie scoop.
Pressing cranberries into the cookie dough.

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!

Gluten-Free Cranberry White Chocolate Chip Cookies on a piece of parchment paper.

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.

Refrigeration: Place the cookies in an air-tight container and store in the fridge for 5-7 days.

Freezing the Dough: You can freeze the dough in an air-tight container for up to 3 months.

Freezing Baked Cookies: Freeze baked cookies in a single layer on a baking sheet until solid. Once frozen, transfer the cookies to a freezer bag or airtight container, separating layers with parchment paper. Label with the date for easy tracking. Cookies can be frozen for up to 2-3 months.

Thawing: When ready to enjoy frozen cookies, simply let them thaw at room temperature or warm them briefly in a preheated oven to restore their freshness.

Avoid Moisture: Moisture can affect the texture of cookies. Ensure that the storage container is completely dry and that the cookies have cooled completely before sealing them.

Layering with Parchment: If stacking cookies in a container, place parchment paper between layers to prevent them from sticking together.

Can I use a different flour combination in this recipe?

Yes, you can experiment with different gluten-free flours based on your preferences. Be mindful of texture variations, and ensure the total flour amount remains consistent.

How do I make this recipe egg-free?

Substitute the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) for an egg-free version.

Can I replace coconut oil with another oil or fat?

Certainly! Melted butter or ghee can be used for a different flavor. For a lower-fat option, consider using applesauce or mashed banana, though this will alter the texture.

Can I adjust the sweetness level of these cookies?

Yes, feel free to adjust the sweetness by experimenting with alternative sweeteners like brown sugar, maple sugar, or sugar substitutes for a lower glycemic option.

Can I freeze the cookie dough?

Absolutely! Form the dough into portions, freeze it on a baking sheet, and then transfer it to a freezer bag. Bake frozen dough portions as needed, adding a couple of extra minutes to the baking time.

Can I use different mix-ins?

Certainly! Customize the cookies with your favorite mix-ins, such as chopped nuts, dried cherries, or other types of chocolate chips.

Can I make these cookies ahead of time for an event?

Yes, you can make the cookie dough ahead of time and store it in the fridge. But they taste best when served fresh after baking.

Do you love cranberries? Here are a few more of my cranberry recipes I recommend:

Gluten-Free Cranberry White Chocolate Chip Cookies

Gluten-Free diet-friendly recipe
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.
5 from 6 votes
Servings 24
Prep Time 20 minutes
Cook Time 10 minutes

Ingredients
  

Dry Ingredients:

  • 1 cup almond flour
  • 1 cup oat flour
  • 2 tablespoons tapioca flour
  • 3 tablespoons coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon dried ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 egg
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract

Mix-in's:

  • 1/4 cup shredded coconut
  • 1/2 cup cranberries (or craisins)
  • 1/2 cup white chocolate chips
  • 1 tablespoon orange zest

Instructions
 

  • 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.
  • ​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.
  • 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!

Video

YouTube video

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.

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
Keyword almond flour, cookies, cranberries, oats, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

4 responses to “Gluten-Free Cranberry White Chocolate Chip Cookies”

  1. Linda Avatar
    Linda

    5 stars
    These cookies are absolutely delicious!! I made this recipe as written except I added in 1/2 cup pistachios.Mu husband loved these cookies. so much he ate so many that I had to make a second batch for Christmas and immediately hide them from him or I wouldn’t have any left once again. These are the perfect Christmas cookie and the batter smells soo good.These all be my ever year Christmas cookie. That is healthy!!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Linda, I love your substitution with the pistachios! That sounds delicious! Thank you for sharing and I’m so glad you love this recipe 🙂

  2. Yuko Avatar
    Yuko

    5 stars
    Wow wow wow!! This was beyond delicious! Thank u for a great recipe👍

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      You’re so welcome! Thank you for the feedback 🙂

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4 Comments

  1. 5 stars
    These cookies are absolutely delicious!! I made this recipe as written except I added in 1/2 cup pistachios.Mu husband loved these cookies. so much he ate so many that I had to make a second batch for Christmas and immediately hide them from him or I wouldn’t have any left once again. These are the perfect Christmas cookie and the batter smells soo good.These all be my ever year Christmas cookie. That is healthy!!

    1. Hi Linda, I love your substitution with the pistachios! That sounds delicious! Thank you for sharing and I’m so glad you love this recipe 🙂

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