Are you ready to make soft chewy oatmeal cookies that are nut free? Plus, they’re packed with flavor thanks to the white chocolate (top 8 allergy free) and cranberries. When I first proposed these gluten free cookies to the kids, they were hesitant… they ate them all within a day or two. so, you know it’s going to be a good oatmeal cookie recipe. Here we go!
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
Compatible With: Apple Free, Latex Cross Reactive Foods Free (H/M),
For Apple & Latex Cross Reactive Free: Use an alternative vinegar such as white or rice.
Related Recipe: Gluten Free Cranberry Orange Cookies (Vegan, Top 8 Allergy Free)
Tools You Will Need
To make these delicious cookies, you’re going to need baking sheets with parchment paper. This is so important. Living with food allergies means learning how free-from foods behave. Trust me when I say this: parchment paper is your friend.
We used an electric stand mixer to make our cookies, but you can use a hand mixer. It won’t be as fast, and you may need to put a little elbow grease into your cookies.
Related Allergy Seminar: Social Scenarios. Great for learning how to handle interactions with friends and family during the holidays.
Ingredient Substitution Notes
For those of you who can have dairy, make sure you use an unsalted butter. This recipe calls for salt, and if your butter has salt, it will throw off the ratios.
This tasty cookie calls for light brown sugar. You can use dark brown sugar in its place if needed. White cane sugar with a touch of molasses is a replacement for light brown sugar, but honestly, stick with the light brown sugar if you can.
We call for top 8 allergy free white chocolate chips. If you have a favorite vegan chocolate chip, you can use that as well. Cranberries pair beautifully with both white chocolate and milk chocolate.
Delicious Fall Recipe: Gluten Free Pumpkin Bread (Vegan, Top 8 Allergy Free)
Cranberry White Chocolate Chip Cookies Video & Recipe
One quick note on the cranberries: if possible, source minimally sweetened or unsweetened cranberries.
- Mixing Bowl (or Stand Mixer)
- Baking Trays & Parchment Paper
- 8 ounces Dairy Free Butter room temperature, but not super soft
- 220 g Organic Light Brown Sugar
- 5 TBSP Golden Flax Meal
- 10 TBSP Water
- 200 g GF PP Rolled Oats
- 180 g Brown Rice Flour, superfine OR Sorghum Flour, superfine
- 30 g Arrowroot
- 3 tsp Baking Powder
- 2 tsp Organic Vanilla Extract
- 2 tsp Organic Apple Cider Vinegar
- 1 tsp Sea Salt
- 120 g Organic Cranberries
- 130 g White Chocolate Chips
- Combine your flax and water together and set aside.
- Cream together your butter and sugar.
- Add your oats, flour, arrowroot, salt, vanilla, vinegar, and baking powder. Mix again, and the dough starts to form.
- Stop the mixer and add your flax gel. Mix until your dough forms nicely.
- Add your cranberries and chocolate chips and mix together one last time.
- Portion your dough into your desired cookie size. Place it on your baking tray lined with parchment paper.
- Roll the dough then flatten some (see video).
- Bake at 325 for 18 minutes.
- Allow the cookies to cool on the tray for at least 15 minutes.
How do you make oatmeal cookies from scratch?
Making gluten free oatmeal cookies from scratch is pretty simple in my opinion. Side note: cookies are VERY forgiving. You’ll start with a butter of choice and mix it with your sugar. Add flour and oats (along with some rising agents) and that’s cookies. There are a few more steps, but I say that to illustrate how simple (and rewarding) it is. There’s a video below that also shows you how quick cookies come together.
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How do you know when oatmeal cookies are done?
Your cookies will be golden brown, and soft to the touch when they’re done. In our recipe, we have you cool the cookies on the (hot) tray. This allows them to cook a little longer without burning. This important step also gives your cookies time to go from a hot crumbly mess to cookies you can pick up and eat.
Why are my oatmeal cookies dry?
If your top 8 allergy free cookies come out dry, there’s a good chance your ratio of wet to dry ingredients is off. Follow our recipe below to have fantastic cookies. As you make them, you’ll see first hand what a good ratio looks like.
Related Recipe: Pumpkin Oatmeal Cookies (Gluten Free, Vegan, Top 8 Allergy Free)
Should I refrigerate cookies after baking?
No, vegan cookies don’t need to be refrigerated. However, how you store them can effect them. Some cookies are better on a plate uncovered, others need to be in an air-tight container. We prefer to freeze any cookies we don’t eat on day 1. This locks in freshness completely.
What’s the best gluten free flour for cookies?
This is totally a trick question by the way, as there’s no right answer. The answer is, the flour that compliments your flavor profile. Read this article on gluten free flours to understand more about making a gluten free flour blend that works.