White Chocolate Cranberry Oatmeal Cookies
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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.
What kitchen tools will I need to make these white chocolate cranberry cookies?
- 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.
What ingredients will I need to make these cranberry oatmeal cookies?
- 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
Ingredient substitutions
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.
Are these oatmeal cookies gluten free?
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.
Can I freeze these white chocolate cranberry 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.
Try these other gluten free cookie recipes!
- Healthy Almond Joy Cookies
- Grain Free Chewy Chocolate Chip Cookies
- Chocolate Chip Mocha Cookies
- 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!
White Chocolate Cranberry Oatmeal Cookies
White chocolate cranberry oatmeal cookies made with simple ingredients!
Ingredients
- 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)
Instructions
- 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
Erin says
Just made these. Couldn’t even wait for them to cool. lol. So GOOD.
★★★★★
Madeline says
oh yay!! thank you!!
Randee says
Made a batch of these and gave some away as gifts. The next day my friend texted to tell me she needed the recipe because her husband ate them all. They are so so easy and delicious AND they look very festive! Yes, I definitely kept a few for myself. Haha! *subbed cashew butter and they were still excellent.
★★★★★
Madeline says
wonderful!!! so kind of you to share!
Sarah says
I made these for the holidays and they were a huge hit! I think the 18 minute bake time was too long and they were a little too dry to me so I’ll check them around 15-16 minutes next time. Definitely making them again!
★★★★★
Madeline says
oh thats a good tip! I think it varies from oven to oven! thank you!
Christol McKernan says
I made these once and only once because they are addicting and were gone in one sitting between my husband, two kids and I. Dangerously good!
★★★★★
Madeline says
hahaha love that so much! Thank you!!
Ally says
I love these cookies so much! They’re the perfect cozy winter cookie and they’re so easy to make. They were a huge hit this past holiday season and I keep making them. I love adding the white chocolate on top 🙂
★★★★★
Madeline says
thank you!!!
Rosemary Stamm says
I made one batch of these cookies just to try for our gluten-free daughter, who will be visiting over the holidays. I never expected that we would love them too! They’re soft, cake-like, moist and really delicious!! It’s hard to believe they’re gluten-free and healthier than most cookies. I’m already planning on making a double-batch for the holidays!!
★★★★★