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Gluten free white chocolate cranberry cookies arranged on a plate with dried cranberries and white chocolate chips

White Chocolate Cranberry Cookies (Gluten Free)

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  • Author: Chelsea Joy
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 2 dozen cookies 1x
  • Category: Desserts
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free


Buttery with a hint of tartness, these gluten free white chocolate cranberry cookies are a hidden gem! This recipe uses cassava flour - my go-to for gluten free and grain free baking, but you can swap all-purpose gluten free flour if you'd like.


  • 2 cups cassava flour (see Notes for GF flour blend substitute)
  • 1 1/2 teaspoons xanthan gum (optional, but recommended)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 16 tablespoons butter, room temperature
  • 1 1/2 cups cane sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups white chocolate chips
  • 2/3 cup chopped dried cranberries


  1. In a large mixing bowl, combine the cassava flour, xanthan gum, baking soda, and kosher salt. Stir until uniform.
  2. Add the butter and sugar to the bowl of a stand mixer. Beat at medium speed to cream the butter and sugar together for 2-3 minutes, until the mixture is fully incorporated and light in color. Turn the beater to low and gradually add the flour mixture, stopping the beater to scrape down the sides as necessary. Be careful not to pour the flour onto the beater while it’s on! Finally, add the eggs, beating just until incorporated. Turn off the beater. Fold in the chopped cranberries and white chocolate chips with a large spatula. Set the dough aside for 30 minutes before baking — I find this step crucial for most gluten free recipes to allow the liquid in the recipe to permeate the dense cassava flour.
  3. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using your hands, form 1 inch balls of dough and place them about 3 inches apart on the baking sheet. Gently press each ball down to flatten it slightly. Bake at 350 degrees for 10-12 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing to a wire rack to cool. Repeat as necessary in batches to use all of the dough.
  4. Wait until cookies are cool to eat — they firm up a bit as they cool, so you won't want to dig in right away! Store leftover cookies in an airtight container for up to a week, or freeze for up to 4 months.


CASSAVA FLOUR: Substitute a gluten free flour blend (I like Bob's Red Mill GF 1-to-1 Baking Flour), omitting the xantham gum if your blend already has it. You may have to increase the amount of flour by up to 1/4 cup; add 1 tablespoon at a time until the proper "cookie dough" consistency is reached.

CANE SUGAR: You can swap cane sugar for coconut sugar if you'd like, but I definitely preferred the flavor of cane sugar!