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Gluten Free White Chocolate Cranberry Cookies

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.

a white plate with three gluten free white chocolate cranberry cookies surrounded by other cookies and white chocolate chips and dried cranberries scattered around them

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

a white plate with three gluten free white chocolate cranberry cookies surrounded by other cookies and white chocolate chips and dried cranberries scattered around them
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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

Can you freeze gluten free cookies?

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.

Why are my gluten free cookies flat?

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.

How should I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to a week.

Can I substitute the dried cranberries?

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 28 cookies 1x
  • Diet: Gluten Free
Print Recipe

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

Scale

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.

Gluten Free Pumpkin Spice Chocolate Chip Cookies

These gluten free pumpkin spice chocolate chip cookies are about to become a new fall favorite. Warm cinnamon, ginger, nutmeg, and clove meet rich chocolate chips and a touch of pumpkin puree for the perfect cozy cookie. They're soft, chewy, and not at all cakey.

a silver tray lined with a linen towel of gluten free pumpkin spice chocolate chip cookies next to pumpkins, glasses of milk and a wooden bowl of chocolate chips on a wooden table

Whether you're new to gluten free baking or a seasoned pro, these cookies are perfect for everything from casual snacking to holiday dessert trays.

They're packed with warm spice and rich chocolate in every bite, and this recipe makes a big batch so there's plenty to share or freeze for later.

Since chocolate chip cookies are a classic favorite, adding pumpkin puree and warm spices felt like the perfect way to turn them into a fall treat.

If you are looking for more pumpkin recipes try my Gluten Free Pumpkin Cranberry Breakfast Cookies, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze, my Gluten Free Pumpkin Oatmeal Cake or my Easy Pumpkin Spice Hot Chocolate.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

a silver tray lined with a linen towel of gluten free pumpkin spice chocolate chip cookies next to pumpkins, glasses of milk and a wooden bowl of chocolate chips on a wooden table
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Why You'll Love These Cookies

  • They're soft and chewy, not cakey
  • A warm blend of cinnamon, ginger, nutmeg, and clove
  • Makes a big batch, perfect for sharing or freezing
  • Easy enough for casual snacking, but sturdy enough for a holiday dessert tray

Ingredient Notes

  • This recipe uses just a small amount of pumpkin puree on purpose. Too much pumpkin can make cookies turn out soft and cakey instead of chewy, so a lighter touch keeps these closer to a classic chocolate chip cookie with warm fall flavor.
  • Using individual spices, cinnamon, ginger, nutmeg, and clove, instead of a premade pumpkin pie spice blend gives you more control over the exact flavor balance.
  • Be sure to use pure pumpkin puree, not pumpkin pie filling.

Tips for the Best Texture

Don't over mix the dough once the flour is added, over mixing can make gluten free cookies tough. Bake one sheet at a time so the cookies cook evenly, and pull them from the oven as soon as the edges turn golden brown, even if the centers still look a little soft.

Storage

Let the cookies cool completely, then store in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a freezer safe container or bag and freeze for up to a month. You can also freeze the dough in individual scooped balls on a baking sheet, then transfer to a freezer safe bag and bake straight from frozen, adding a couple of extra minutes to the bake time.

Top Tip

This recipe for gluten free pumpkin spice chocolate chip cookies makes 48 cookies. I like to freeze half of them to have cookies later for a quick treat to grab one at a time or defrost them all for that weeks lunches.

It is also easy to freeze this dough in prescooped balls. I freeze them individually on a baking sheet and then store them in a freezer safe bag for up to a month.

Frequently Asked Questions

Can I freeze these cookies?

Yes! These gluten free pumpkin spice chocolate chip cookies freeze really well. Be sure to use a freezer safe container or bag to put the cookies in. They will last for up to a month in the freezer.

You can also freeze individual cookie dough balls on a baking sheet and then transfer them to a freezer safe bag or container. When you want to use them let the cookie balls defrost and then bake them per the instructions on this recipe.

How can I tell when gluten free cookies are done?

Your cookies should be a nice golden brown color. You may also notice that they are slightly darker brown on the bottom edges.

Do gluten free cookies take longer to bake?

Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
 
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.

Can I use pumpkin pie spice instead of the individual spices?

Yes. If you prefer, swap the cinnamon, ginger, nutmeg, and clove for about 2 ½ teaspoons of pumpkin pie spice. Using the spices individually just gives you more control over the exact flavor balance.

Why is there only a small amount of pumpkin puree in this recipe?

This recipe uses less pumpkin puree than many pumpkin cookie recipes on purpose. Too much pumpkin can make cookies turn out soft and cakey instead of chewy, so a smaller amount keeps the texture closer to a classic chocolate chip cookie while still adding fall flavor.

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Gluten Free Pumpkin Spice Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 48 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free pumpkin spice chocolate chip cookies combine warm fall spices with rich chocolate chips for the ultimate fall treat. A touch of pumpkin puree adds flavor without making them cakey, so you get a classic soft and chewy cookie. This recipe makes a big batch, perfect for freezing or sharing.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the unsalted butter, sugar and brown sugar. Beat until well blended together. Add the eggs, pumpkin puree and vanilla. Beat until well blended together.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the chocolate chips and mix them into the cookie dough.

Using a cookie scoop to measure the dough add 12 cookies to your regular sized baking sheet. Smash them down slightly with your hand. If the dough is sticking to your hand wet it with water.

Bake at 350 degrees for 15-20 minutes.

Let cookies cool slightly and then move them to a cooling rack. Let the cookies cool completely before storing them 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.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

I'd love to hear what you think of these gluten free pumpkin spice chocolate chip cookies! Leave a comment and star rating below, and let me know if you make a batch to freeze for later. Don't forget to pin this recipe so you can bake it again all season long.

Pumpkin Spice Chocolate Chip Cookies Ingredients

Instructions

Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the unsalted butter, sugar and brown sugar. Beat until well blended together. Add the eggs, pumpkin puree and vanilla. Beat until well blended together.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the chocolate chips and mix them into the cookie dough.

Using a cookie scoop to measure the dough add 12 cookies to your regular sized baking sheet. Smash them down slightly with your hand. If the dough is sticking to your hand wet it with water.

Bake at 350 degrees for 15-20 minutes.

Let cookies cool slightly and then move them to a cooling rack. Let the cookies cool completely before storing them in an air tight container.

Gluten Free Gingersnap Cookies

These gluten free gingersnap cookies are one of the first things I bake once the leaves start to turn. They have crispy edges, chewy centers, and just the right amount of warm ginger spice, the kind of cookie that makes the whole kitchen smell like the holidays.

a white plate on top of a yellow glass platter of gluten free gingersnap cookies next to a mug of tea, some pinecones, a pinch bowl of ground ginger and some cinnamon sticks

This homemade gingersnap cookie recipe uses a wholesome flour blend of almond flour, tapioca flour, and brown rice flour instead of a store bought bag, along with coconut sugar for a deeper, less refined sweetness.

It brings out the classic flavors of ginger and molasses in every bite, and whether you call them ginger snaps or ginger cookies, it is a simple, cozy recipe that never disappoints.

If you are looking for more ginger recipes try my Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Ginger Cookies, my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, or my Gluten Free Gingerbread Scones.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

a white plate on top of a yellow glass platter of gluten free gingersnap cookies next to a mug of tea, some pinecones, a pinch bowl of ground ginger and some cinnamon sticks
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Why You'll Love These Gingersnap Cookies

  • Made with a wholesome flour blend, no store bought bag needed
  • Sweetened with coconut sugar instead of white sugar
  • Crispy edges, chewy centers
  • Freezes beautifully for holiday cookie boxes

Ingredient Notes

  • Almond flour, tapioca flour, and brown rice flour: this blend replaces a store bought 1 to 1 gluten free flour entirely. Measure each one carefully, since this isn't a one to one swap for a bagged blend.
  • Coconut sugar: gives these cookies a deeper, more caramel like sweetness than white sugar, with less refined sugar overall.
  • Molasses: use a light or regular molasses here, not blackstrap. Blackstrap will make the cookies taste noticeably more bitter.
  • Ground allspice: works alongside the ginger and cinnamon to round out that classic warm spice flavor.

Chewy or Crisp: Bake Them Your Way

If you like a softer, chewier gingersnap, pull the cookies at the low end of the bake time, around 13 minutes. For a snappier, crisper cookie, leave them in closer to 16 to 17 minutes. Either way, let them rest on the baking sheet for 5 minutes before moving them, since they will continue to firm up as they cool.

Tips for the Best Gingersnap Cookies

  • Chill the dough for the full hour if you can. It gives the flour blend time to hydrate and helps the cookies hold their shape instead of spreading too thin.
  • Roll each dough ball in a little granulated sugar before baking for that classic crackled gingersnap top.
  • Space the cookies a few inches apart, since this dough does spread as it bakes.

How to Store and Freeze

Store baked cookies in an airtight container at room temperature for up to a week. To freeze, you have two options:

  • Freeze the dough: scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
  • Freeze the baked cookies: let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Top Tip

Don't skip the chill time. Chilling the dough for the full hour gives this flour blend time to hydrate and keeps the cookies from spreading too thin in the oven. I also love pairing these with a cup of ginger or peppermint tea once they come out of the oven!

Frequently Asked Questions

Can I freeze gingersnap cookies?

Yes! These cookies freeze really well. I like to make cookie boxes at Christmas time. These cookies are one of the first cookies I make for the season because I can freeze them and then get them out to put in my boxes.

What goes good with these cookies?

I love a hot mug of ginger or peppermint tea with a plate full of gingersnap cookies. These cookies are also great in trifles or used in a pie or cheesecake crust. I use them in my Gluten Free Pumpkin Gingersnap Parfait and my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust.

How do you make good gingersnap cookies?

I think whether or not your cookies are good depends on the quality of ingredients you are using. Make sure your spices aren't expired. Fresh spices really make your cookies have more flavor. I also think it's important to use a good quality butter that has lots of rich flavor for this recipe.

Do I need to chill the dough?

Yes. Chilling helps this flour blend hydrate properly and keeps the cookies from spreading too thin in the oven.

Can I use a different gluten free flour blend?

This recipe is built around the specific combination of almond flour, tapioca flour, and brown rice flour rather than a one to one bagged blend, so results will vary if you swap in something else. If you would rather use a standard gluten free flour blend, try my Gluten Free Ginger Cookies instead.

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Gingersnap Cookies Supplies

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I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Gingersnap Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 30 minutes
  • Yield: 21 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free gingersnap cookies have crispy edges and a chewy center, with warm ginger, cinnamon, and molasses in every bite. A wholesome flour blend and coconut sugar make them a bit different from a typical gingersnap, but just as easy to make.

Ingredients

Scale

Instructions

Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.

In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.

In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.

Add the dry ingredients and blend until mixed together.

Chill dough for 30 minutes to 1 hour or until it's easy to work with.

Using a cookie scoop or a tablespoon divide the dough between two cookie sheets. 

Bake at 350 degrees for 15 minutes.

After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.

Store in an airtight container for up to seven days.

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

These cookies do spread some. Keep that in mind when putting on your baking sheet.

  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

If you make these gluten free gingersnap cookies, I would love to hear how they turned out. Leave a comment and a star rating below, and don't forget to snap a photo and tag me on Instagram @smallfarmbiglife. Looking for more cozy holiday baking? Check out my other gluten free cookie recipes for even more inspiration this season.

Gingersnap Cookies Ingredients

Instructions

Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.

In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.

In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.

Add the dry ingredients and blend until mixed together.

Chill dough for 30 minutes to 1 hour or until it's easy to work with.

Using a cookie scoop or a tablespoon divide the dough between two cookie sheets. 

Bake at 350 degrees for 15 minutes.

After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.

Store in an airtight container for up to seven days.

Gluten Free Pumpkin Cranberry Breakfast Cookies

These gluten free pumpkin cranberry breakfast cookies are a wholesome way to start your day or pack in lunches. Made with oats, pecans, pumpkin seeds, and pumpkin puree, they're hearty enough to keep you full all morning. Best of all, they come together with no eggs needed.

a wooden box lined with parchment paper of gluten free pumpkin breakfast cookies on a plaid blanket next to a bowl of pipits and a bowl of cranberries

These pumpkin cranberry breakfast cookies are a flavorful way to start your day with the comforting taste of fall. Packed with pumpkin, hearty oats, and sweet tart cranberries, they are a make ahead breakfast that feels like a treat but still fuels your morning.

Whether you need something cozy on a slow weekend or a grab and go option on a busy day, these cookies make it easy to enjoy something both wholesome and satisfying.

If you are looking for more breakfast recipes try my Gluten Free Chocolate Breakfast Cookies, my Gluten Free Tater Tot Breakfast Casserole, my Gluten Free Oatmeal Raisin Overnight Oats, my Gluten Free Pumpkin Pie Granola or my Pumpkin Apple Baked Oatmeal with Streusel Topping.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

a wooden box lined with parchment paper of gluten free pumpkin breakfast cookies on a plaid blanket next to a bowl of pipits and a bowl of cranberries
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Why You'll Love These Breakfast Cookies

  • No eggs needed
  • Packed with oats, pecans, and pumpkin seeds for real staying power
  • Easy to make ahead for busy mornings
  • Freezer friendly, so you can always have one on hand

Ingredient Notes

  • This recipe skips eggs entirely, the butter, pumpkin puree, and maple syrup provide plenty of moisture and structure on their own.
  • Feel free to swap the pecans for walnuts, or the dried cranberries for dried cherries or raisins if that's what you have on hand.
  • Be sure to use pure pumpkin puree, not pumpkin pie filling.

Make Ahead and Freezer Tips

These cookies are a great make ahead breakfast. Bake a batch on the weekend and store them in an airtight container for busy mornings all week. They also freeze well, so you can pull one out the night before or grab one straight from the freezer on your way out the door.

Top Tip

These cranberry pecan breakfast cookies use ½ cup of pumpkin puree, so they are perfect to make when you have some leftover in the can.

If I'm opening a fresh can of pumpkin puree and I have some leftover I also like to add it to my morning oatmeal with a bit of maple syrup.

Frequently Asked Questions

Do gluten free cookies take longer to bake?

Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
 
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.

How long will these breakfast cookies last?

These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
 
I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half for later.

Why doesn't this recipe use eggs?

The butter, pumpkin puree, and maple syrup provide enough moisture and structure on their own, so eggs aren't needed. That makes this a good option if you're baking for someone with an egg allergy or you're simply out of eggs.

Can I freeze the cookie dough to bake later?

Yes. Scoop the dough into individual portions, freeze on a baking sheet until firm, then transfer to a freezer safe bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.

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Pumpkin Cranberry Breakfast Cookies Supplies

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I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Pumpkin Cranberry Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 33 minutes
  • Yield: 30 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These soft gluten free pumpkin cranberry breakfast cookies are packed with oats, pecans, and pepitas for a filling start to the day. They're egg free and easy to make ahead for busy mornings. Pack one in a lunch bag or grab one on your way out the door.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Mix until combined and fluffy. Add the pumpkin puree and maple syrup. Mix until ingredients are combined.

In a mixing bowl whisk together the gluten free flour, cinnamon, pumpkin pie spice, baking powder, sea salt and rolled oats.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the dried cranberries, pecans and pepitas to the dough and mix just until they are incorporated in.

Using a cookie scoop or tablespoon divide the dough and add 12 cookies to a regular sized cookie sheet. Repeat this step until all the dough is used. You should have approximately 30 cookies.

Run your hand under room temperature water and smash each cookie down a little.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be slightly brown around the edges and on the bottom when they are done.

Let cool for 5 minutes and then move the cookies to a cooling rack to completely cool.

Store the cookies in an airtight 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.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

I'd love to hear what you think of these gluten free pumpkin cranberry breakfast cookies! Leave a comment and star rating below, and let me know if you tried any swaps. Don't forget to pin this recipe so you have it ready for busy mornings all season long.

Pumpkin Cranberry Breakfast Cookies Ingredients

Instructions

Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Mix until combined and fluffy. Add the pumpkin puree and maple syrup. Mix until ingredients are combined.

In a mixing bowl whisk together the gluten free flour, cinnamon, pumpkin pie spice, baking powder, sea salt and rolled oats.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the dried cranberries, pecans and pepitas to the dough and mix just until they are incorporated in.

Using a cookie scoop or tablespoon divide the dough and add 12 cookies to a regular sized cookie sheet. Repeat this step until all the dough is used. You should have approximately 30 cookies.

Run your hand under room temperature water and smash each cookie down a little.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be slightly brown around the edges and on the bottom when they are done.

Let cool for 5 minutes and then move the cookies to a cooling rack to completely cool.

Store the cookies in an airtight container.

Instant Pot Vegetarian Navy Bean Soup

This easy recipe for instant pot vegetarian navy bean soup is the perfect cozy meal! This healthy white bean soup is made with dried beans. It's the perfect comfort food for meals on a cold day.

three white bowls of instant pot vegetarian navy bean soup on a wooden tray next to little bowls of salt and pepper

Instant Pot Vegetarian Navy Bean Soup is a hearty and healthy dish packed with nutritious ingredients. This savory soup features dried navy beans and vegetables, making it a perfect option for meal prep or a quick dinner.

With easy vegan recipes and pressure cooker methods, this soup is not only delicious but also fits well into gluten-free and vegetarian diets. Ideal for cozy nights, it offers a comforting blend of flavors that showcases the versatility of navy beans.

If you are looking fore more Instant Pot recipes try these: The Best Gluten Free Instant Pot Recipes

You can find all my soup recipes here: Gluten Free Soups Recipes

three white bowls of instant pot vegetarian navy bean soup on a wooden tray next to little bowls of salt and pepper
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Ingredients

Instructions

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.

Supplies

Frequently Asked Questions

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of vegetable broth. That is more than enough liquid for your pressure pot to work properly.

More Recipes You Might Enjoy

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Instant Pot Vegetarian Navy Bean Soup

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for instant pot vegetarian navy bean soup is the perfect cozy meal! This healthy white bean soup is made with dried beans. It's the perfect comfort food for meals on a cold day.

Ingredients

Units Scale

Instructions

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

This soup is a great dairy free soup option. When I created this recipe I wanted a soup that was lighter, but still creamy and delicious. I love to make a pressure pot of this soup for my lunches when I'm meal prepping.