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Description
Chewy gluten-free oatmeal cookies filled with sweetened dried cranberries and white chocolate chips.
Ingredients
- 1 1/2 cups (225 g) gluten-free 1:1 baking flour
- 1/4 cup (25 g) almond flour, or an additional 1/4 cup gluten-free 1:1 baking flour for a nut-free version
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup (113 g) softened butter
- 1/4 cup (54 g) softened coconut oil
- 1 cup (213 g) brown sugar
- 1/2 cup (100 g) white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups (200 g) gluten-free rolled oats
- 3/4 cup (105 g) sweetened dried cranberries
- 3/4 cup (140 g) white chocolate chips
Instructions
- In a medium bowl, whisk together the gluten-free baking flour, almond flour, salt, baking soda, and cinnamon.
- In a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter, coconut oil, brown sugar, and white sugar until smooth and fully combined.
- Beat in the eggs, then the vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix until incorporated. Add the oats, dried cranberries, and white chocolate chips; mix on low until combined.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into 2-tablespoon-size portions and place them on the prepared baking sheets.
- Bake for 12–15 minutes. Cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool further.
Notes
- For a nut-free version, replace the almond flour with an additional 1/4 cup gluten-free 1:1 baking flour.
- Use certified gluten-free flour and rolled oats to keep the cookies gluten-free.
- Chilling the dough for 1 hour is part of the preparation time.
- Recipe makes about 24 cookies.