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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


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.



1/2 cup Unsalted Butter, melted
1/4 cup Brown Sugar, packed
1/4 cup Granulated Sugar
1 Tbsp. Vanilla Extract
2 large Eggs
1 1/2 cups Gluten Free Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 cup Dried Cranberries
3/4 cup White Chocolate Chips


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 1/2 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 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