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Cranberry White Chocolate Pecan Cookies

Cranberry White Chocolate Pecan cookies {gluten-free}

A perfect holiday cookie, or delicious treat anytime with seasonal dried cranberries, white chocolate and pecans. This rustic cookie is gluten-free made with tasty oat flour and a perfect balance between a cakey and chewy cookie chock full of the star ingredients. A little secret to make the cranberries a fabulous consistency: soaking them first in the eggs and vanilla!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 13 minutes
Total Time 1 hour 15 minutes
Servings 24 Aproximately 24 cookies
Calories 121kcal
Author Toni Dash


  • ¾ cup Dried Sweetened Cranberries (I prefer apple juice sweetened)
  • 1 teaspoon Vanilla Extract
  • 2 Eggs , lightly beaten
  • 1 stick Unsalted Butter , softened
  • ½ cup granulated Sugar
  • ¼ cup Light Brown Sugar
  • 1 ¾ cup Oat Flour (gluten-free if gluten intolerant)
  • ½ teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • ½ teaspoon ground Cinnamon
  • ½ cup Pecan Halves , rough chopped
  • 1 cup White Chocolate*


  • In a small mixing bowl, combine the cranberries, eggs and vanilla. Cover with plastic wrap and allow to sit at room temperature for 30 minutes.
  • In a mixing bowl, cream the butter. Add the granulated and brown sugar and cream together.
  • In a separate mixing bowl, combine the oat flour, baking powder, salt and cinnamon.
  • With the mixer running on low, pour in the dry ingredients and fully mix together (the mixture will be dry).
  • Pour in the cranberry-egg mixture and mix until fully combined. Mix in the pecans and white chocolate just until incorporated; do not over mix.
  • Place the dough, covered with plastic wrap into the refrigerator for 2 hours.
  • Preheat oven to 350 degrees. Using a small dining spoon, scoop a spoonful onto a silpat or parchment-lined baking sheet, form loosely into a ball shape (do not overwork the dough).
  • Bake for 13 minutes or until the bottom begins to turn dark golden brown. Remove from oven, allow to sit on cookie sheet for 5 minutes. Remove and let cool fully on a cooling rack.


*instead of white chocolate chips, I rough chopped a 3.5 ounce Green & Black's Organic White Chocolate bar. The chocolate is made with Madagascar vanilla flavoring it to be more deep and natural. The rough chopping gives a more rustic quality to the chocolate as well.


Calories: 121kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Calcium: 25mg | Iron: 0.5mg