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 are from Trader Joe's. They are only in season during the Fall. I wait all year to stock up on them. I think these white chocolate chips have the best flavor!
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.
Gluten Free White Chocolate Cranberry Cookies Supplies
Why are my gluten free cookies flat?
I didn't add xanthum gum to this recipe because my gluten free flour already has it. But, if you are using a brand of gluten free flour without xanthum gum you may need to add 1 teaspoon if your cookies turn out flat.
Gluten Free White Chocolate Cranberry Cookies Ingredients
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Eggs
- Gluten Free Flour
- Baking Soda
- Baking Powder
- Dried Cranberries
- White Chocolate Chips
If you like this recipe you might also 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
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 25% off your first order!
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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 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.
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.
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
Keywords: gluten free, snacks, cookies, baking, holidays, Christmas, Thanksgiving
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