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5 from 1 vote

Gluten-Free Chocolate Cranberry Cookies

Servings: 24
Author: tessa


  • 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.