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These Cranberry-Oatmeal Sandwich Cookies are so dang good! You would never even know they were gluten-free as well. They’re soft & chewy and filled with an amazing white chocolate buttercream filling; making you and your taste buds happy!
What can be better than having a scrumptious, chewy cranberry-oatmeal cookie? Having two of these cookies sandwiched around a dreamy white chocolate buttercream filling inside.
The holidays are soon approaching, which means we’re in the kitchen more cooking and baking for friends and family.
This would be a good time to whip up a batch of these cookies to share with loved one’s when they come over for a visit
Or, bring these to your next holiday function or party.
Add these cranberry-oatmeal sandwich cookies to your list to make for those cookie exchange parties that are very popular during the holiday season. Everyone will love you for bringing these.
Making Cranberry-Oatmeal Sandwich Cookies
You can make this cookie dough a day or two before you actually want to bake and fill them and just keep the dough covered with plastic wrap in the fridge.
Make sure your butter and cream cheese are at room temperature when you go to make the cookies and filling. This way, they’ll be softer and easier to mix.
Making the Cookies:
Start out by beating together the softened butter and both sugars until light and creamy. Add in the eggs and vanilla extract and beat again until everything is mixed completely.
In another bowl, mix together all the dry ingredients and slowly add the dry ingredients into the wet ingredients and beat on low-medium speed as you blend.
Here’s the part where I like to add in the dried cranberries (craisins). I add them to the dough and just mix them in by hand.
At this point, you can chill your dough until you want to bake them or use a cookie scoop (about 1 tablespoon) and place dough on a ungreased cookie sheet and bake at 350 degrees for about 10-12 minutes.
I baked my cookies for 10 minutes and they were perfect. Just check around 10 minutes and see how they look. Every oven is different.
Let cool on cookie sheet for a couple of minutes before moving to a cooling rack.
Making the White Chocolate Buttercream Filling:
Cream the softened butter and cream cheese together until smooth.
Meanwhile, melt chocolate chips in microwave safe bowl on low, stirring frequently so it doesn’t burn. You can add a little coconut oil to the white chocolate chips to make it smoother and blend better.
Or you can melt the chocolate chips in a double boiler over a saucepan. Just make sure to keep stirring it so it doesn’t burn!
Pour the melted chocolate into the cream cheese mixture and beat it until smooth.
Mix in the powdered sugar, vanilla extract, and milk. Blend it all until its smooth and creamy. At this point, if you need a little more milk, add it in.
The consistency of the filling should be stiff enough to pipe or spread onto the cookie without it running off.
Assembling the Cookies:
Make sure your cookies are completely cooled before applying the filling.
You can either pipe the white chocolate buttercream filling onto the bottom cookie or use a knife or spoon to spread it on.
Make sure not to overdo it with the filling or else when you place the top cookie over the filling and press down, it could ooze out and become messy.
This recipe makes about 34 individual cookies. Also note, you will more than likely have left over white chocolate buttercream filling. Be creative and use it on other baked goods and treats.
Enjoy these delicious cookies for the holidays or any day of the year. We think this will become a knew favorite for you!
Cranberry-Oatmeal Sandwich Cookies
- 1 1/4 cups gluten-free all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 cups oats, uncooked
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup craisins
White Chocolate Buttercream Filling
- 2 cups white chocolate chips, melted
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 tbsp milk, or more if needed
Here are a couple of pictures that are great for pinning to your Pinterest boards.
Let us know in the comments below if you make these and what you think. We’d love to hear from you!
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Also, be sure to check out our last recipe, Baked Apple Cider Donuts (Gluten-free). These donuts are so delicious, and the best part is, they’re baked (aka healthier) and gluten-free.
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I tried these gluten free and I couldn’t tell the difference! These were so soft and chewy and just the right amount of sweetness for me! Win-win!!!