Oatmeal Cookies with Cranberries and White Chocolate and other Gluten-Free, Peanut-Free Holiday Cookies


How do you think Santa would like to have this stack of cookies waiting for him on the mantle tomorrow? Don’t celebrate Christmas? Even better. You don’t have to share!

These Oatmeal Cookies with Cranberries and White Chocolate have a nice hint of spice and the texture is perfect. Ground oats combined with my own gluten-free blend replace traditional flour in this recipe. So good. I teamed up with Doug Schneider Photographyagain for this post. His picture is the one below. Isn’t it gorgeous? I got some tips from him and took the one above. What do you think?

Oatmeal Cookies with Cranberries and White Chocolate via @JackieOurman
Photo Credit: Doug Schneider Photography

Just in case these cookies aren’t what you are looking for, or you want to make a variety of treats for the holidays; I’ve assembled a list of my favorites with links to recipes. All are gluten-free and peanut-free. I sometimes use almonds but there are a lot of tree nut-free recipes too:

Crunchy Almond Butter Thumbprints

Almond Butter Fudge Bars

Brown Butter and Molasses Cookies

Chocolate Covered Matzo with Salted Caramel

Chocolate Covered Pretzel Toffee

Coconut Macarons with Chocolate Ganache

Magic Cookie Bars

Mexican Chocolate Cookies with Tiramisu Mascarpone

Peppermint Bark

Thin and Crispy Chocolate Chip Cookies

Enjoy, happy baking and I wish you and your families a wonderful and safe holiday season!

Oatmeal Cookies with Cranberries and White Chocolate and a Holiday Cookie Roundup {Gluten-Free, Peanut-Free}
Recipe type: Dessert
Serves: 10
  • 1 stick butter, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • ½ tsp vanilla
  • 1 cup gluten-free rolled oats, pulsed in food processor for about 30 seconds
  • 1 cup gluten-free flour blend*
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup white chocolate chips (or chunks chopped off of a bar)
  • ½ cup dried cranberries
  1. Preheat oven to 350 degrees and line 2 baking trays with parchment
  2. In a stand mixer with paddle attachment on medium speed (or in a large bowl using a hand mixer), beat butter and sugars together until light and fluffy.
  3. Whisk processed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl
  4. When butter and sugar mixture is light and fluffy, add egg and vanilla and continue mixing until well-combined
  5. Slowly add in dry ingredients until cookie dough comes together
  6. Fold in cranberries and white chocolate
  7. Refrigerate dough for 20-30 minutes
  8. Place cookie dough on parchment-lined baking sheets by rounded tablespoonful, flattening each mound slightly with your hand, about 2" apart (should be 8 cookies per tray)
  9. Bake for 12-15 minutes until edges are slightly browned


  • Jackie,

    Our granddaughter has a sensitivity to gluten products, but she cannot be tested for celiac until she is eight years old. So, I was thrilled to find your recipes. Your Oatmeal Cookies with Cranberries and White Chocolate recipe calls for gluten-free rolled oats and gluten-free flour blend. Do you have a favorite brand for either of these products?

    • Hi Sandi,

      I generally use Bob’s Redmill gluten-free rolled oats. As for my flour, I make my own blend which is as follows:
      2 cups white rice flour
      2/3 cup potato starch
      1/3 cup tapioca starch
      1 tsp xanthan gum

      I also sometimes use King Arthur’s gluten-free flour blend and add 1/3 tsp xanthan gum/cup.

      Best of luck to you and Happy New Year!


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