By contributing writer Tessa
These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory!
Here in Oregon, we actually get homegrown fresh cranberries this time of year from a coastal town in the south. Vincent Cranberries are a real treat, and since I had some on hand, I wanted to find a way to use the fresh berries in a cookie.
Gluten-Free Chocolate Cranberry Cookies
- 1/2 cup allowed butter ghee, palm shortening, or coconut oil (I used grass-fed butter)
- 3/4 cup granulated sugar or more to taste I used palm sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup gluten-free flour I used 1/3 cup each brown rice, tapioca, and rice flour
- 1 cup gluten-free rolled oats
- 1 tablespoon gelatin or 1 teaspoon guar or xanthum gum
- 1 cup dark chocolate chips
- 3/4 cup chopped fresh cranberries
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- In the bowl of a mixer, beat the softened butter with the sugar until creamy. Scrape down the sides of the bowl if necessary.
- Beat in the egg and vanilla.
- With the mixer still running, sprinkle in the sea salt, baking soda, and gelatin or gum.
- Continue with the flours and the oats.
- Taste and add more sugar (or stevia) if you like.
- Mix in the chocolate chips and fresh cranberries.
- Drop rounded tablespoons about 2 inches apart onto the parchment lined cookie sheet. Bake at 350° for about 10 minutes until just golden.
Tessa!! These cookies look so amazing. I am again so impressed with the use of cranberries. Love them, but don’t ever bake with them. I am going to have a go at these cookies in the next few days. We are heading up to the snow this weekend and I’m looking for a homemade snack. I am going to use palm shortening so I will let you know how it goes and if they come as well as the butter version!!
Thanks for sharing such a lovely, simple recipe.
hope they turned out well Amber, I can’t imagine palm shortening would cause any issues!
I am not celiac so I can eat wheat, do you think I could just use regular flour for this recipe?
Yes, you could Kelsey. Or just blend any oats you have for oat flour!!
I didn’t have everything the way it was listed, but I used and substituted with Almond, Oat, and Coconut flours, an egg, Cinnamon, and a few tablespoons of unsweetened coconut. I also didn’t have baking soda so I used only baking powder, these came out phenomenal and were chewy just like I like them. I think the fresh cranberries and white chocolate make this cookie stand a cut above the rest of them out there. I am celiac so I have to watch everything, and with this cookie, I didn’t miss anything. Thanks for sharing this recipe.