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Gluten Free Fruited White Chocolate Oatmeal Cookies

Gluten Free Fruited White Chocolate Oatmeal Cookies

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 45-54 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


The sweet tartness of the dried papaya, dried pineapple and dried cranberries are perfectly balanced by the white chocolate chips.  These delicious oatmeal cookies are a party in your mouth and are perfect for a brunch, party or Shabbat treat.


  • 1 cup plant based butter (2 sticks)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 2 cups 1:1 gluten free flour
  • 2 cups old fashioned rolled oats (not instant)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup white chocolate chips
  • 1/2 cup dried diced pineapple
  • 1/2 cup dried diced papaya
  • 1 cup sweetened dried cranberries


  1. Preheat oven to 330°F Convection or 365°F non-convection oven.
  2. Line three baking sheets with parchment paper.  Set aside.
  3. In the bowl of an electric mixer, using a paddle attachment, blend together the margarine, brown sugar, granulated sugar and vanilla.  Mix until smooth.
  4. Add the eggs and mix until blended.
  5. Next add the flour, oats, salt and baking powder.  Mix until completely blended and smooth.
  6. With the mixer running on the lowest setting, blend in the pineapple, papaya, cranberries and white chocolate chips.
  7. Using a cookie scoop, scoop cookies onto the prepared baking sheets.  Bake for 8 minutes, then rotate each pan 180° and bake for an additional 4 minutes.  The rotating ensures even baking for all the cookies.
  8. Remove the cookies and, if possible, allow to cool before eating.


Use high quality oats for this recipe.

These cookies freeze very well.  I usually line them up sideways in a pan.  Make sure they are stored in a completely airtight container.

If this recipe makes too many cookies for your family (gasp!), you can halve the recipe with good results.

It’s very important to use relatively fresh baking powder.  Baking powder can loose its rising power if kept too long.  Replace it every 3-4 months if possible.


  • Serving Size: 1 cookie
  • Calories: 135
  • Sugar: 14.7 g
  • Sodium: 87.3 mg
  • Fat: 4.1 g
  • Carbohydrates: 23.2 g
  • Protein: 1.3 g
  • Cholesterol: 9.1 mg

Keywords: Cookies, Gluten Free Cookies, Oatmeal Cookies, Dried Fruit Cookies, Gluten Free, Dairy Free, Meat Free, White Chocolate

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.