Gluten-Free Recipes

Gluten Free White Chocolate Cranberry Cookies

These gluten free White Chocolate Cranberry cookies are easy to make from scratch! This recipe is the best soft and chewy gluten free cookies. I love how simple they are to make ahead for a fast treat.

The white chocolate chips from Trader Joe's are my favorite, but we don't have a Trader Joe's close so I don't always get them. They are only in season during the Fall. I wait all year to stock up on them if I can. I think their white chocolate chips have the best flavor!

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

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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.

Supplies

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.

More Recipes You Might Enjoy

Gluten Free Pumpkin Cranberry Breakfast Cookies
Gluten Free Orange Cranberry Butter Cookies
Cranberry Fluff Salad
Gluten Free Orange Cranberry Biscotti
Gluten Free Cranberry Apple Crisp

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Gluten Free White Chocolate Cranberry Cookies

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

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Description

Ingredients

Scale

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

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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.

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: Gluten Free

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Recipe Ideas for the Week

Gluten Free White Chocolate Blondies

Gluten Free Instant Pot Baked Potato Soup

Gluten Free Pumpkin Spice Pancakes

Stuff I Love

What I'm Listening To - Since I'm already baking for the holidays for this website I've been listening to Christmas music. I love Neon Trees new song Holiday Rock.

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New Christmas Decor at Walmart

Favorites From Around the Web

Walmart has my favorite cutting board back in stock! This Thyme & Table 12" x 18" Acacia Wood Kitchen Chop Block is heavy and stays in place. I like to use it for cutting roasts.

If you need a new baking set or a gift for your favorite baker, this Thyme & Table Wood Board & Silicone Baking 20 Piece Set is really pretty with the gold accents. I love using silicone with my metal pans and cookware.

I love an epsom salt bath! I've been wanting to try this new Dr. Teal's Glow & Radiance with Vitamin C & Citrus Soaking Solution.

This Free Assembly Belted Cardigan looks really cozy. I think it would be perfect for going out or lounging around the house in.

These plaid tins would be perfect for giving out cookies and holiday treats to friends, family and neighbors.

I'm loving all the 90's throwback clothes. These straight leg jeans and this half zip sweater are perfect for fall!

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Articles I Read This Week

I'm an RD, and These Are the Best Gluten-Free Foods on Store Shelves Right Now - I haven't tried all of these brands, but I am a big fan of Jovial.

11 Zesty Perks of Lemongrass Essential Oil - I didn't know there were so many benefits. I like to diffuse lemongrass and I like to wipe my sink with lemongrass essential oil after I clean it to make my kitchen smell amazing.

Posture Being a Total Pain in the Neck? Try These 7 Neck Stretches - My neck has been stiff lately. I'm going to try adding these stretches into my daily routine.

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.

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

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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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