Gluten Free Chocolate Chip Cranberry Oatmeal Cookies
Chewy gluten-free oatmeal cookies studded with tart cranberries, dark chocolate chips, and walnuts. Made with certified gluten-free oats and flour, these cookies have crispy edges and soft centers. Accommodates vegan butter and egg substitutes for flexible baking.
Ingredients
- ½ cup fresh cranberries, roughly chopped
- 1 tablespoon granulated sugar
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 egg null
- ¾ cup gluten-free all-purpose flour
- 1 ¼ cups certified gluten-free rolled oats
- ¾ teaspoon flaky sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon xanthan gum(optional)
- ½ cup dark chocolate chips
- ½ cup walnuts, roughly chopped
Instructions
- 1
Preheat oven to 350°F/350°F. Line baking sheets with parchment paper or silicone mat.
- 2
Toss cranberries with granulated sugar in a small bowl and set aside.
- 3
Beat butter and brown sugar together on medium speed until combined. Mix in egg and vanilla.
- 4
Add gluten-free flour, gluten-free oats, salt, baking soda, cinnamon, and xanthan gum to the bowl. Mix until a thick, slightly sticky dough forms.
- 5
Fold in sugar-coated cranberries, chocolate chips, and walnuts until fully combined.
- 6
Scoop dough in portions and roll into balls or drop directly onto baking sheet, spacing at least 3 inches apart.
- 7
Bake until edges have goldened, 9-11 minutes. Cool on baking sheets for at least 10 minutes before transferring to wire rack. If using flax or chia seed egg, cool 15-20 minutes without moving.
- 8
Optional: Press extra chocolate chips into cookie tops immediately after removing from oven.
Tips
Leave at least 3 inches between cookies on baking sheet as they spread significantly during baking.
If using flax or chia seed egg substitute, allow extra cooling time (15-20 minutes) before moving cookies to prevent breakage.
Press extra chocolate chips onto warm cookies immediately after baking for a bakehouse appearance.
Good to Know
Airtight container at room temperature or refrigerated for 5-6 days.
Dough can be prepared in advance and refrigerated. Bake when ready.
Serve at room temperature with milk, coffee, or tea.
Common Mistakes
Do not move cookies too soon if using flax or chia seed egg to avoid breakage during cooling.
Do not space cookies closer than 3 inches apart to avoid unintended spreading and merging.