Gluten-free oatmeal cookies with dark chocolate and cranberry

Gluten-free oatmeal cookies with dark chocolate and cranberry
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Studded with dark chocolate and bright red cranberries, these oatmeal cookies are the perfect DIY food gift, but they also make a tasty treat for those no-special-occasion, I-just-want-a-cookie days, too.

Yields 24 cookies


½ cup butter

½ cup brown sugar

1/3 cup white sugar

1 large egg

1 teaspoon vanilla extract


½ teaspoon coarse sea salt

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon guar gum

¾ cup brown rice flour

¼ cup potato starch

2 tablespoons tapioca flour

1 cup gluten-free oats


½ cup dark chocolate chips

½ cup dried cranberries or cherries


Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the egg and vanilla, beating until completely smooth. In a separate measuring cup, sift together the salt, baking powder and soda, flours, and guar gum. Stir the dry ingredients into the butter and sugar mixture until combined.

Add the oats, chocolate chips, and dried fruit, and stir until just combined. Refrigerate the dough for an hour.

Preheat the oven to 350 degrees F. Line a baking tray with parchment. Roll the dough into 1-inch balls and place 2 inches apart. Bake for about 10-12 minutes, or until just turning golden brown on the edges.

Want to spice things up? Replace the chocolate chips and cranberries with pepitas and dried apricot halves, diced. Reduce the salt to ¼ teaspoon of fine sea salt.