These gluten-free dark chocolate cranberry oatmeal cookies are the perfect balance of chewy and crispy, with just the right amount of sweetness from the luscious, rich dark chocolate and juicy tartness from the burst of dried cranberries. I promise no one will be able to tell these are gluten-free! This recipe comes together in one bowl, freezes so well and will last about a week (although I dare any household to try and make it a full week without finishing these cookies!)
Best Gluten-Free Chocolate Chip Cookie Recipe
Have you ever had a Skor bar? I think it might be a Canadian thing, these thin, crispy yet decadent chocolate bars made of toffee coated in milk chocolate. My family loved them growing up – they were my dad’s favorite – and one of my mom’s best ever recipes were her famous Skor bar cookies – basically a chewy, crispy cookie with dried cranberries and crushed Skor bar. You’d think it wouldn’t work, but these cookies were the hit of any party, event, or Tuesday night throughout my childhood.
I wanted to recreate these cookies in a gluten-free friendly version, but also couldn’t get my hands on Skor bars. So I thought dark chocolate (I’m usually very much a milk or white chocolate girl) might complement the dried cranberries really well, and also provide more depth of flavor to make up for the missing Skor chunks.
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Let me tell you – these came out even better than I could have imagined. I think I like them more than the original Skor cookies (no toffee getting stuck in your teeth in these cookies). I made a big batch of these dark chocolate cranberry oatmeal cookies to bring to our hosts for a Rhode Island weekend getaway this past July 4th, and the two bags of cookies – about 30 cookies – lasted two days (six people in the house eating them).
They are that good!
You can, of course, make this recipe with regular non-gluten-free flour and they will be just as delicious! You can also use milk chocolate or white chocolate, if that is your preference, but I would not substitute the dried cranberries for another dried fruit – these really are the star ingredient!
What Ingredients Do I Need To Make Dark Chocolate Cranberry Oatmeal Cookies?
Dried Cranberries: The star of the recipe! You can use sweetened or unsweetened dried cranberries. I could only get my hands on sweetened, so that’s what I used.
Gluten-free flour: There’s not a ton of flour in these cookies, so it’s easy to use any of your favorite all-purpose gluten-free flours, and no need to combine other flours like almond or coconut. The oatmeal gives enough texture variety. I like King Arthur Measure for Measure Gluten-Free Flour for this recipe.
Instant Oatmeal: For the perfect chewy texture! I used this plain gluten-free instant oatmeal (about 2 packets worth).
Can You Freeze Dark Chocolate Cranberry Oatmeal Cookies?
YES! These cookies freeze so well in Ziploc bags or airtight containers. I even like to eat these cold, straight out of the freezer – no defrosting needed! (JB likes to microwave them and get the oozy gooey warm chocolate).
You can freeze these cookies after baking them, or you can even prepare the dough in advance – just freeze the dough in logs wrapped in plastic wrap and pull them out when you’re ready to bake them.
Tips For Making Gluten-Free Chocolate Cranberry Oatmeal Cookies
- Chill the logs of dough before you slice them. Do not skip this step and make sure you chill them for at least half an hour.
- Extra add-ins make these cookies even better! Add chopped walnuts, almonds or any other nut if you like! They’ll add some extra crunch.
- Add in or swap the chocolate chips for whatever your preference is – milk chocolate, white chocolate, toffee or butterscotch chips, etc.
Dark Chocolate Cranberry Oatmeal Cookie Recipe Ingredients
- 1.5 cups gluten-free flour (or regular for non-GF!)
- 1 tsp baking soda
- 1 cup butter, room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup dried cranberries (can use sweetened or unsweetened per your preference!)
- 1 cup dark chocolate chips (can increase up to 1.5 cups depending on how much chocolate you like in each bite!)
- 1 cup gluten-free plain instant oatmeal (about 2 packets)
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
- Cream together the butter and both sugars using a stand or hand mixer.
- Add egg and vanilla and cream for a few seconds to combine.
- Add flour and baking soda, mix to combine.
- Pour in cranberries, oatmeal and chocolate chips and fold into the dough.
- Form three long logs with the dough, roughly 12 inches long and 3 inches thick.
- Wrap the dough logs in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling will make slicing the cookies easier!
- Slice the logs into 1-inch thick slices and place on parchment-lined cookie sheet. Note: gluten-free flour is more crumbly, so I had to shape the cookies a bit after slicing. Non-GF cookies should slice pretty clean!
- Bake at 350F for 10-12 minutes or until cookies are light golden brown.
Note: Baking time may vary depending on your oven. I find my oven requires longer baking times so check on the cookies at the 8 and 10 min marks to see if they are done.
Just try to wait until the cookies cool to taste them – it’s practically impossible! Cookies will keep for about a week in an airtight container or bag. They freeze exceptionally well for up to six months!
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