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GORGEOUS Gluten Free Cranberry White Chocolate Chip Cookies 720p 24fps
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Jul 23, 2025
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I'm showing you how to make my
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gluten-free cranberry white chocolate
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chip cookies that look like they came
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straight out of a bakery.
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They're gluten-free with oat and almond
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flour and naturally sweetened with maple
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syrup and coconut sugar. They are
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bursting with flavor with your choice of
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fresh or dry cranberries, white
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chocolate chips, shredded coconut, and
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orange zest. They have a delicious hint
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of ginger and cinnamon with only a
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fraction of the sugar in the traditional
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version. We're going to use two mixing
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bowls and we're going to start by
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combining our dry ingredients which
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includes 1 cup of oat flour. Next, we'll
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add 1 cup of almond flour, 3 tbsp of
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coconut sugar, 2 tbsp of tapioca starch
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or tapioca flour, and then we're going
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to combine half of a teaspoon of baking
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soda, 1/4 a teaspoon of dried ginger,
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1/4 a teaspoon of cinnamon, and 1/4 a
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teaspoon of salt. And then we'll want to
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whisk these together until they're well
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combined. And then we can set this
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aside. Now, in our second mixing bowl,
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we want to combine our wet ingredients,
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which includes one egg, 144 a cup of
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coconut oil, 14 a cup of maple syrup, 1
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teaspoon of lemon juice, an 1/th of a
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teaspoon of orange extract, and 1
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teaspoon of vanilla extract, and then a
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tablespoon of orange zest. And you can
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just take an orange and your zestester,
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and you can just zest it right into your
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bowl.
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And now we can simply add in our bowl of
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our dry ingredients. And then we'll mix
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these together until well combined.
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And now you have this very fluffy and
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fragrant cookie dough. I like to line my
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cookie sheet with a piece of parchment
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paper because it makes it really easy
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for getting the cookies on and off of
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the baking sheet. Now, what makes these
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cookies so delicious are the mixins.
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We're going to use coconut, cranberries,
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and white chocolate chips. You'll just
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need two tablespoons of shredded
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coconut. And then for flavor and
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aesthetic, I like to add a little bit
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more of the orange zest on top of a
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cookie. So, I'm just going to take my
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zestester and zest a little bit more of
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my orange so that I have it ready on my
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tray. Now, for your cranberries, you
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could use either fresh cranberries or
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dried cranberries or even craisins as
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they're sometimes called. And it's
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whatever your personal preference is. I
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like using the fresh cranberries because
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then when you bite in, you get that
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little burst of cranberry juice, but the
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dried cranberries are also really
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delicious. So, you get to decide. I find
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it works really well to use my
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medium-sized cookie scoop because then
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all of my cookies are a uniform size and
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it also makes it really easy for getting
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the mix-ins on top of the cookie. Now,
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you could just mix them all into your
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dough, which will be really quick and
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easy, but then they're going to bake
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inside the dough and you won't be able
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to get to see them as well on top. So, a
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really easy hack for giving you the look
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of a bakery style cookie is to go ahead
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and just sprinkle a few chocolate chips
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down into your scoop as well as a few
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little strands of coconut and then dip
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it right into the cookie dough. Fill
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your scoop and scoop it right onto your
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baking sheet. And then all your
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chocolate chips are right on top. And
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then you can go ahead and push the chips
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around to help shape your cookie. And
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then we want to sprinkle on a little bit
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of our orange zest, which will be really
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beautiful and flavorful. And then for
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the cranberries, I like to cut them in
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half so they're a little bit smaller.
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And then I'm going to go ahead and just
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push them right into my cookie dough. So
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I'm going to push all the chips and the
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berries right down into the dough. And
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then scoosh it all in around on the
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edges. And then we are going to have a
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very beautiful bakery style cookie.
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Well, these look absolutely gorgeous.
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And I know it was a little extra work
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having to press in the cranberries as
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well as add the orange zest on top, but
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I promise it will be worth it. Now,
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these are ready to go into a 350° oven
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for 10 minutes. Well, here's our first
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batch of cookies. And as soon as they
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came out of the oven, I placed the
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cookie sheet on my counter. And then I
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easily slid the cookies off of the
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cookie sheet and onto my cooling rack
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using the parchment paper. I love the
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size and the chunky shape of these
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cookies. And I love the lighter color
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that you get using the fresh cranberries
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versus the dried cranberries. And I love
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the color of the orange zest on top.
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Time to sample.
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That is delicious. The flavor keeps
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getting better and better. As soon as I
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bite in, I get that little burst of
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cranberry juice from that fresh
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cranberry. And then it's perfectly
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balanced by the sweetness of the white
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chocolate chip. And then getting a
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little bit of the citrus from the orange
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zest and the lemon juice just creates
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the most amazing flavor profile all in a
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cookie. Now, of course, this is a treat.
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It needs to be eaten in moderation, but
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I love knowing that I'm eating something
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with clean, natural ingredients. They're
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going to leave me feeling just as good
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even after I eat it. And it has only a
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fraction of the amount of sugar that is
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in a traditional cookie that would also
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have refined white sugar and white
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flour. Everyone can enjoy this cookie
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regardless of whether or not they have a
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gluten allergy. Well, thank you so much
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for hanging out with me today in my
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kitchen. And I've included a link to the
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full recipe and it's in the video
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description below, which takes you to my
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website, gentle tummy.com. And I also
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invite you to like and subscribe to my
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channel. And if you know someone else
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who you think would love this recipe,
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please share this video with them. And I
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cannot wait to have you hang out with me
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again in my kitchen.
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