Gluten-free Oatmeal Cranberry Chocolate Chip Cookies (dairy-free option}

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Serves 4 dozen

This dough can dry out, so it is best to bake the cookies the same day. I also do not recommend doubling as it will likely be too difficult for your mixer or to mix by hand.


  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 cup (2 sticks) unsalted butter or coconut oil (room temp)
  • 2 large eggs (room temp)
  • 1 tsp. pure vanilla extract
  • 2 cups good quality gluten-free all-purpose flour blend*
  • 1/2 tsp. xanthan gum*
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 3/4 cups gluten-free rolled oats
  • 1 1/2 cups dried cranberries
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate or vanilla milk chips
  • 1/2 tsp. salt


  1. In the bowl of your electric mixer, add sugars and butter or coconut oil. Beat on medium speed until creamy, about 1 minute.
  2. Beat in eggs, one at a time, then vanilla extract, until well mixed.
  3. In a separate medium sized bowl, whisk together gluten-free flour blend, xanthan gum (omit if flour blend already contains xanthan or guar gum), baking soda, cinnamon, and salt.
  4. With the mixer on low speed. slowly add dry ingredients, mixing just until no flour is visible.
  5. With the mixer on low speed, slowly add the gluten-free rolled oats. Your mixer may have difficulty with this, if it does, just remove and stir by hand.
  6. Stir in chocolate chips and white chocolate (or vanilla) chips.
  7. Use a medium sized cookie scoop to scoop onto parchment paper lined cookie sheets, leaving 2 inches space between cookies.
  8. Bake at 350° for 12-13 minutes. Let cool on pan for 2-3 minutes before removing to cooling rack.
  9. Enjoy!


Recipe Notes

*omit xanthan if flour blend already contains xanthan or guar gum

Recipe tested with gfJules and Gluten-free Mama flour blends. Recommend either!

© 2017 My Gluten-free Kitchen. All rights reserved.