Start your holiday baking with these White Chocolate Cranberry Oatmeal Cookies! Use simple ingredients to make these festive white chocolate cranberry cookies.
Grab a few basic ingredients and make these White Chocolate Cranberry Oatmeal Cookies for the holidays!
I am in no way a skilled baker so when it comes to the holidays I like my cookies to be festive, yet simple and easy to make! These healthy oatmeal cookies are naturally gluten free because they are made with rolled oats.
Take those rolled oats and mix them with warming cinnamon, rich white chocolate and tart dried cranberries and you have the perfect holiday cookie. I decided to use almond butter instead of butter or oil as the fat in these cookies.
This also adds a deeper, nuttier flavor to the cookies. Skip creaming together butter and sugars and just mix the maple syrup, almond butter, egg and vanilla together.
- Baking sheet for baking your oatmeal cookies
- Parchment paper for lining the baking sheet
- Mixing bowls for mixing the oatmeal cookie dough together
- Whisk for mixing your wet ingredients
- Spatula for folding in dry ingredients
- Measuring spoons and measuring cups for measuring ingredients
- Blender for blending rolled oats into oat flour
What is oat flour?
I mentioned above that you will need a blender to blend some rolled oats into oat flour. Oat flour is simply just a smooth flour made from oats.
How do you make oat flour?
It is super easy to make oat flour at home. Just add your oats to a blender and blend until a smooth, fine flour remains. It helps to have a high speed blender for this process so that you can have a fine flour for baking.
Using both whole oats and oat flour for these white chocolate cranberry oatmeal cookies leaves you with a light and fluffy cookie.
- Egg for binding the ingredients together
- Maple syrup to sweeten the cookies
- Almond butter as the fat source instead of butter or oil
- Vanilla extract to add extra flavor
- Rolled oats for oat flour and as whole oats to add texture
- Baking soda to help the oatmeal cookies rise
- Cinnamon adds a warm spice flavor
- Dried cranberries add tartness to the cookies
- White chocolate chips to be mixed into each cookie and drizzled on top
These white chocolate cranberry oatmeal cookies are pretty perfect the way they are, but you can certainly change them up to fit your preferences. I prefer to use old fashioned rolled oats for a soft and chewy texture. For a smoother texture you can use quick oats which are smaller and thinner.
I love the white chocolate oatmeal flavor combo, but if you are not a fan of white chocolate you can use dark chocolate chunks instead. Dried cranberries are best for flavor and texture, but you can always use fresh cranberries for a more tart flavor.
Yes! If you use gluten free rolled oats to make your oat flour, then these white chocolate cranberry oatmeal cookies are gluten free.
Oats do not naturally contain gluten, but some oat brands have cross contamination during processing. If you need gluten free oatmeal, just check the packaged label to ensure you are using gluten free oats for this oatmeal cookie recipe.
Let’s make some White Chocolate Cranberry Oatmeal Cookies!
Step 1: Preheat oven and whisk wet ingredients
To begin, preheat oven to 350F and line a baking sheet with parchment paper. Then, in a large mixing bowl whisk together the egg, maple syrup, almond butter and vanilla extract.
Step 2: Prepare oat flour and fold in dry ingredients
Take 1 cup of rolled oats, place it in a blender, and blend into a fine flour.
Add the oat flour and remaining 1/2 cup of rolled oats to the mixing bowl along with the baking soda and ground cinnamon.
Fold dry ingredients into wet ingredients with a spatula. Then, fold dried cranberries and white chocolate chips into the batter.
Step 3: Scoop cookies and bake
Scoop out a heaping tablespoon of batter for each cookie onto a baking sheet. You will have around 16 cookies in total.
Bake the cranberry oatmeal cookies at 350F for 18 minutes. Remove them from the oven and cool the cookies
Once the cookies are completely cooled melt 1/2 cup white chocolate chips and drizzle the white chocolate over the cookies.
Yes! Once prepared allow these cookies to cool completely on a wire rack. Then, transfer to an airtight container to store them at room temperature for up to 5 days.
Place these cranberry oatmeal cookies in the freezer to freeze for up to 3 months. Defrost each cookie as needed in the fridge or on the counter at room temp.
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- Peanut Butter Chocolate Chip Oatmeal Cookies
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup almond butter
- 1 tsp vanilla extract
- 1.5 cups rolled oats
- 1/4 tsp of salt (only add this if you used unsalted almond butter)
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup dried cranberries
- 1/3 cup white chocolate chips (+ more for drizzling)
- Preheat oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl whisk together the egg, maple syrup, almond butter and vanilla extract
- Take 1 cup of rolled oats and place it in a blender and blend into a fine flour
- Add the oat flour and remaining 1/2 cup of rolled oats to the mixing bowl along with the baking soda and ground cinnamon
- Fold dry ingredients into wet ingredients with a spatula
- Fold dried cranberries and white chocolate chips into the batter
- Scoop out a heaping tablespoon of batter for each cookie onto a baking sheet – you will have around 16 cookies in total
- Bake at 350F for 18 minutes
- Remove from the oven and cool the cookies
- Once the cookies are completely cooled melt 1/2 cup white chocolate chips and drizzle the white chocolate over the cookies