Chocolate, Cookies, Desserts, Gluten-Free, Oats

Cranberry Dark Chocolate Pecan Oatmeal Cookies

It’s the most wonderful time of the year… cue the classic Andy Williams song and cozy up with a warm peppermint mocha. Thanksgiving is officially over and I’m brimming full of Christmas cheer. My mind is working overtime trying to plan all things Christmas. Gifts to buy, holiday parties to attend, treats to make for friends, coworkers, and neighbors. Plus that mischievous little elf is scheduled to return soon… whose bright idea was that? ๐Ÿ˜‚None of that should be misconstrued as complaining. I get all sorts of stupid giddy about it all.

There really is something magical transpiring when the holiday spirit is upon us. We give more, we think more of others than ourselves, we connect in a genuine way with one another. I wish we could live in that spirit year-round. How amazing would that be? (Side note: I encourage you all to share cookies with your neighbors for a reason…?๐Ÿ˜‰)

Homemade gift giving in the form of edible goodies is bound to look a smidge different this year, but I’m super excited to give our go-to lineup a bit of an overhaul. There’ll still be plenty of room for caramel corn and fudge, but I’ve made the bold decision to only have 1 (one!!!) baked item with gluten on the menu. That honor goes to my husband’s beloved chewy molasses cookies, which no joke are probably the most popular and requested item… Every. Single. Year. I’m planning on a Paleo overhaul that I can enjoy, but it just would be unfair to deny everyone else the goodness of his chewy molasses cookies.

Luckily, these Cranberry Dark Chocolate Pecan Oatmeal Cookies taste like the holidays and are, of course, gluten-free. A hint of warmth from cinnamon, a surprisingly chewy texture from the oats, tart sweetness from the cranberries, rich dark chocolate, a bit of crunch from pecans… these little gems are full of complex flavors while still feeling like the comfort of a simple oatmeal cookie. These have officially won a spot on the Klemts’ holiday goodie plates.


Cranberry Dark Chocolate Pecan Oatmeal Cookies

  • Servings: 2 dozen cookies
  • Difficulty: Easy
  • Print

Cranberry Dark Chocolate Pecan Oatmeal Cookies

1 1/2 C all-purpose gluten-free flour blend ( I used Bob’s Red Mill 1-1)

1 tsp baking soda

1/2 tsp pink Himalayan sea salt

1 tsp cinnamon

1/2 C granulated sugar

1 C brown sugar

2 1/2 C certified GF old-fashioned oats

10 tbsp butter, softened to room temperature

2 eggs, room temperature

1 tsp vanilla extract

1/3 C EACH dark chocolate chunks, dried cranberries, and finely chopped pecans

  • In a medium bowl, whisk together the gluten free flour, baking soda, salt, cinnamon, and old-fashioned oats; set aside
  • In the bowl of a stand mixer, using the paddle attachment cream together the butter and both sugars until smooth and fluffy. Add in both eggs and the vanilla and mix until fully incorporated.
  • With the mixer still running, slowly add your dry ingredients to your wet ingredients, stopping the mixer and scraping down the sides occasionally. Mix until just combined, then stir in the dark chocolate chunks, dried cranberries, and chopped pecans by hand using a sturdy wooden spoon.
  • Refrigerate the prepared cookie dough for 30-45 minutes. This will help keep the cookies thicker and lighter as they bake.
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Remove cookie dough from fridge.
  • Using a medium cookie scoop, drop dough onto prepared cookie sheets approximately 2 inches apart.
  • Bake for 12-15 minutes or until lightly golden brown around the edges and mostly set in the middle. The cookies will continue to set up as they cool on the baking sheet for 5 minutes after coming out of the oven.
  • Remove to a wire rack to finish cooling. Store in an airtight container.


I hope you enjoy these cookies as much as we did. The whole family really loved them and that, of course, made me happy. I am starting to play around a little bit more with the all-purpose gluten-free flour mixes to broaden my baking horizons, and I am happy to report – so far, so good!! I am learning lots of tricks and techniques to improve the texture and minimize the “graininess” that gluten-free baked goods are all too well known for. I’ll share my secrets once they’re perfected. ๐Ÿ™‚

What are your favorite holiday treats to make and share? Let me know! I would absolutely love to hear what gluten-free treats you’ll be making for the holidays. Follow me on Facebook or find me on Instagram and share your creations with me!

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