These gluten free white chocolate cranberry cookies are one of my favorite cookies to bake every fall and winter. They come together with a simple list of pantry staples, and the combination of sweet white chocolate and tart dried cranberries makes them feel a little more special than a classic chocolate chip cookie.
The dough mixes up quickly with a hand or stand mixer, and there is no need to chill it before baking, so you can go from mixing bowl to oven in just a few minutes.
One of my favorite parts of this recipe is the white chocolate chips. My favorite are from Trader Joe's, though I do not have one nearby, so I stock up whenever I can. A good quality white chocolate chip really does make a difference here.
These cookies bake up soft in the center with slightly golden edges, and the dried cranberries add just the right amount of tartness to balance out the sweetness. They are one of my go to cookies for holiday cookie trays and gifting.
If you are looking for more cranberry recipes try my Gluten Free Cranberry Orange Muffins, my Gluten Free Slow Cooker Cranberry Meatballs, my Frozen Cranberry Margarita Mocktail or my Gluten Free Orange Cranberry Cake.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
Why You'll Love This Recipe
- Ready in about 35 minutes with no dough chilling required
- Made with simple pantry staples
- Perfectly soft and chewy with golden edges
- Freezer friendly, so you can make a batch ahead for the holidays
- A sweet and tart combination of white chocolate chips and dried cranberries in every bite
Ingredient Notes and Swaps
A few notes on what goes into this recipe.
- Gluten free flour: I use Gluten Free Bob's Red Mill 1 to 1 or Gluten Free King Arthur Measure for Measure for this recipe. Both already contain xanthan gum, so there is no need to add any extra.
- White chocolate chips: A higher quality chip holds its shape better in the oven and gives the best flavor.
- Cranberries: If you are not a fan of dried cranberries, dried cherries or golden raisins work well in their place.
Tips for the Best Texture
This dough comes together quickly and does not require chilling before baking. That said, a few tips can help you get the exact texture you are going for.
- If you want a thicker cookie with less spread, chill the dough for 20 to 30 minutes before baking. Since this recipe uses melted butter, chilling gives it a chance to firm back up.
- Avoid over mixing once the flour is added. Mixing just until combined keeps the texture soft and tender.
- Pull the cookies out of the oven when the edges are set but the centers still look a little soft. They will continue to firm up as they cool on the pan.
Fun Ways to Customize This Recipe
- Fold in a half cup of chopped macadamia nuts or pecans for extra crunch
- Add the zest of one orange for a bright, citrusy twist
- Swap the white chocolate chips for dark chocolate chips for a different flavor combination
Top Tip
Use a good quality white chocolate chip for this recipe. It holds its shape better in the oven and gives the cookies a richer, more noticeable white chocolate flavor. If you tend to have trouble with cookies spreading too much, chilling the dough for 20 to 30 minutes before baking will help them bake up thicker.
Frequently Asked Questions
Yes! You can freeze these white chocolate cranberry cookies for up to two weeks. If I have extra cookies I love to freeze them so I have a quick treat for snacks or lunches. You can also freeze the dough for up to a week. If you want to make small batches of cookies you can scoop the cookies onto a cookie sheet and freeze them. Then simply store the frozen dough in a freezer safe container.
I didn't add xanthan gum to this recipe because my gluten free flour already has it. But, if you are using a brand of gluten free flour without xanthan gum you may need to add 1 teaspoon if your cookies turn out flat.
Store cooled cookies in an airtight container at room temperature for up to a week.
Yes. If you are not a fan of cranberries, golden raisins or dried cherries work well in their place.
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Gluten Free White Chocolate Cranberry Cookies
- Total Time: 35 minutes
- Yield: 28 cookies 1x
- Diet: Gluten Free
Description
These gluten free white chocolate cranberry cookies are soft, chewy, and packed with white chocolate chips and dried cranberries. The dough comes together quickly and bakes in about 15 minutes, making them an easy treat to whip up any time. They are especially popular around the holidays.
Ingredients
- ½ cup Unsalted Butter, melted
- ¼ cup Brown Sugar, packed
- ¼ cup Granulated Sugar
- 1 Tbsp. Vanilla Extract
- 2 large Eggs
- 1 ½ cups Gluten Free Flour
- 1 tsp. Baking Soda
- ½ tsp. Baking Powder
- 1 cup Dried Cranberries
- ¾ cup White Chocolate Chips
Instructions
Preheat oven to 350 degrees.
In a mixing bowl whisk together the flour, baking soda, and baking powder. Set aside.
In a mixer blend together the melted butter, brown sugar, granulated sugar, vanilla and eggs until smooth. Add the dry mixture ½ cup at a time until combined. Don't over mix!
Add the cranberries and white chocolate chips. Mix until just combined.
Using a cookie scoop or a tablespoon place dough on parchment lined cookie sheet. A dozen cookies will fit on a regular size cookie sheet.
Bake cookies at 350 degrees for 15 minutes or until slightly browned.
Move to a cooling rack to cool completely before storing in an air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you have an aversion to cranberries you could replace them with raisins.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these gluten free white chocolate cranberry cookies, I would love to hear how they turn out. Leave a star rating and a comment below, and be sure to tag @smallfarmbiglife on Instagram so I can see your cookies. For more gluten free holiday recipes like this one, subscribe to the newsletter so you never miss a new post.
White Chocolate Cranberry Cookies Ingredients
Instructions
Preheat oven to 350 degrees.
In a mixing bowl whisk together the flour, baking soda, and baking powder. Set aside.
In a mixer blend together the melted butter, brown sugar, granulated sugar, vanilla and eggs until smooth. Add the dry mixture ½ cup at a time until combined. Don't over mix!
Add the cranberries and white chocolate chips. Mix until just combined.
Using a cookie scoop or a tablespoon place dough on parchment lined cookie sheet. A dozen cookies will fit on a regular size cookie sheet.
Bake cookies at 350 degrees for 15 minutes or until slightly browned.
Move to a cooling rack to cool completely before storing in an air tight container.
