Soft & Chewy Gluten-Free Cranberry Chocolate Chip Cookies

Finally, a gluten-free cookie that doesn't compromise on texture. These Soft & Chewy Gluten-Free Cranberry Chocolate Chip Cookies feature a perfect balance of tart cranberries, rich chocolate, and crunchy walnuts. By using a specific hydration rest and a precise 30g portion, we've created a bakery-style cookie with crisp, golden edges and a tender, melt-in-your-mouth center. No grittiness here—just pure cookie perfection.

Prep Time 30 mins

Cook Time 13 mins

Rest Time 30 mins

Total Time 1 hr 13 mins

Courses: Cookies And Candy

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 26

Best Season: Suitable throughout the year

Description

Bursting with tart cranberries and semi-sweet chocolate, these gluten-free cookies are a crowd-pleaser. Engineered for the perfect spread and a satisfyingly chewy bite. Every cookie is soft, sturdy, and delicious. You won't believe they're gluten-free!

Ingredients

1/2 cup (1 stick) unsalted butter, softened (113 g)
1 large egg (50 g)
1 tsp pure vanilla extract (5 g)
1 1/4 cup King Arthur® Gluten Free Measure for Measure Flour (150 g)
1/2 tsp baking soda (3 g)
1/4 tsp fine sea salt (1.5 g)
1 cup dried cranberries, lightly mounded (117 g)
1 cup (6 oz) semi sweet chocolate chips, or semi sweet chunks (170 g)
1/2 cup walnuts, chopped (60 g)
1/4 cup + 2 Tbsp light brown sugar (firmly packed) (80 g)
1/4 cup + 2 Tbsp granulated sugar (75 g)
1 1/2 tsp lemon extract (6 g)

Mise En Place “Putting In Place”

1
Thirty minutes ahead, cut butter into cubes and put into bowl of a stand mixer to bring to room temperature and soften.
2
To a small measuring cup, add the egg and vanilla and whisk until blended. Cover with plastic wrap to allow egg to get to room temperature.
3
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
4
Toast the walnuts in a 350°F (175°C) oven for 5 minutes, allow to cool. Coarsely chop the cranberries and, in a medium bowl, mix together with the nuts and chocolate chips. Set aside.
5
Measure the sugars and set aside.

Making The Cookies

6
Set oven rack in the middle. Preheat oven to 350°F (175°C). Line a 10x13 baking sheet with parchment.
7
To your softened butter, add brown sugar, granulated sugar and lemon extract. Using a flat beater attachment, beat on medium speed 2-3 minutes until light and fluffy.
8
Add the egg mixture and beat until incorporated. Scrape down sides. On low speed, gradually beat in the flour mixture until incorporated, scraping down the sides as needed.
9
Add the chocolate chip blend and beat only until incorporated. Cover the bowl with plastic wrap and allow to rest for 20 - 30 minutes. This ensures the flour is fully hydrated for a soft, never-gritty texture.
10
Using a #40 (medium) cookie scoop, portion approximately 30g of dough. Place 2 inches apart on the baking sheet.
11
Bake for 12–14 minutes (13 minutes is our 'sweet spot') until the edges are golden and crisp, but the centers still look soft. Allow to cool on the pan 5 minutes until firm enough to handle and transfer to a wire rack to cool completely (15 - 20 minutes).
12
Repeat with remaining dough until all cookies are baked.

Note

Why We Weigh (The 30g Rule)

While many recipes call for a "medium scoop" or "two tablespoons," weight is the only language that is 100% accurate in baking. Here is why I use 30-gram portions for these cookies:

Consistency is Queen: A "heaping" scoop can actually hold 20% more dough than a "level" scoop. If your cookies are different sizes, they will bake at different rates—leaving you with some cookies that are burnt on the edges and others that are raw in the middle.
The Perfect Spread: I have found that 30 grams of this specific dough provides the ideal ratio of crispy edge to chewy center.
Pro-Tip: If you don't have a kitchen scale yet, a #40 cookie scoop is the closest volume equivalent. Just be sure to level it off with a silicone spatula to get as close to 30 grams as possible!

Pan Rotation

Pan rotation is not a universal rule, but GF dough is more sensitive to "hot spots" which can cause uneven baking. Here are my recommendations:

If you are baking two trays at a time, rotating front to back AND swapping top to bottom halfway through is your baking life saver.

If you are baking a single tray in the middle of the oven and your oven is reliable, you can likely skip it. If you notice the back row is darker than the front, rotation front to back halfway through is your baking best friend.

Storage Options

Baked Cookies: Airtight container at room temperature up to 2 weeks

Finished Dough: I always recommend freezing over long-term refrigerating. You can scoop the dough into balls, flatten then accordingly, place them on a parchment lined baking sheet, cover with plastic and freeze them 2 hours until fully frozen and no longer sticky to the touch, and then toss them into a freezer bag. They’ll stay perfect for 3 months, and you can bake them directly from frozen—just add 1-2 minutes to the bake time!

Nutrition Facts
Serving size: 1 cookie
Servings: 26
Amount per serving Calories 142 Total Fat 7.3g 9% Saturated Fat 3.7g 18% Cholesterol 24mg 8% Sodium 36mg 2% Total Carbohydrate 16g 6% Dietary Fiber 0.3g 1% Total Sugars 10.4g Protein 1.7g Vitamin D 1mcg 7% Calcium 8mg 1% Iron 0mg 1% Potassium 23mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Recipe analyzed by VeryWell

Keywords: gluten free, chocolate chip cookies, cranberry, walnut