Cranberry Chocolate Chip Oatmeal Cookies {traditional and gluten free recipes}


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Cranberry Chocolate Chip Oatmeal Cookies recipe by Barefeet In The Kitchen

Dried cranberries, chocolate and old fashioned oats create one of my all-time favorite cookies. I owe my cousin, Hope, an enormous thank you for suggesting this flavor combination a couple years ago.

This cookie was a hit from the first time I made it. This is my husband’s very favorite cookie.

I’ve played with my oatmeal cookie recipe for the past few months trying to figure out a gluten free oatmeal cookie that compares to our traditional oatmeal cookie. These cookies are it.

They are both crisp on the edges and chewy throughout the cookie. They have a lighter texture than the average oatmeal cookie, making it very easy to snack on them.

Cranberry Chocolate Chip Oatmeal Cookies recipe by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website! And these Cranberry Coconut Oatmeal Cookies are another winning cranberry combination.

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Cranberry Chocolate Chip Oatmeal Cookies {traditional and gluten free recipes}

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Servings: 3 dozen medium size cookies or 5 dozen 2" cookies


  • 3/4 cup butter softened
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract or 2 scraped vanilla beans
  • 1 1/2 cups brown rice flour *
  • 3/4 cup tapioca starch *
  • 1/2 teaspoon xanthan gum *
  • 1 1/2 teaspoons baking soda *
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups old fashioned oats *
  • 3/4 cup dried cranberries
  • generous 1/2 cup white chocolate semi-sweet chocolate or dark chocolate chips
  • * If you are not in need of a GF version of this recipe simply reduce the baking soda to 1 teaspoon and substitute 1 1/4 cups all purpose flour and 3 cups oats for the items marked with an *


  • Preheat oven to 350 degrees. In a large bowl, cream together the butter and the sugar, until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  • In a separate bowl, whisk together all of the dry ingredients except the cranberries and chocolate. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir well.
  • Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-12 minutes, depending on size. Remove from the oven before the cookies are lightly browned and when they still look soft in the center. Be careful not to over-bake. Let them cool on the same tray for 1-2 minutes; this will allow them to finish baking without overcooking. Store in an airtight container. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Oh YUM!! Do you need my address to send me a care package? lol Seriously, though, I love this cookie recipe… will be making these soon for sure!