Swirled Chocolate Chip Cranberry Oatmeal Cookies {Gluten-free}

Total Time
Yields 2 dozen cookies

If you can't find the swirled chips, feel free to use 3 oz. white chocolate chips or chunks and 3 oz. semi-sweet chips or chunks.


  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, softened (1 stick)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup your favorite gluten-free all-purpose flour blend*
  • 1/2 tsp. xanthan gum(omit if your flour blend already contains xanthan gum)
  • 1 1/2 cups gluten-free oats (instantor old-fashioned)
  • 3/4 cup dried cranberries
  • 6 ounces swirled (semi-sweet/white) chips


  1. Preheat oven to 375°. In the bowl of your electric mixer, combine the sugar, brown sugar and butter; mix well to cream together.
  2. Add in egg and vanilla extract and mix until combined.
  3. In a small bowl, whisk together the cinnamon, baking soda, salt, flour, and xanthan gum.
  4. Add the dry ingredients to the mixing bowl and mix well.
  5. Using a rubber spatula, fold in the oatmeal, dried cranberries, and chocolate chips until all ingredients are uniformly distributed.
  6. Using a medium sized cookie scoop, scoop cookies onto cookie sheet that is lined with a silicon liner or parchment paper. Bake at 375° for 10-12 minutes, just until the edges are lightly golden.
  7. Remove from oven and let cool a few minutes on the cookie sheet, then transfer cookies to a cooling rack.


Recipe Notes

I recommend Gluten Free Mama's almond blend or gfJules all-purpose gluten-free flour blends.
I recommend gfJules instant oats.
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