These gluten-free cookies have the most amazing texture that can be attributed to the chewy oatmeal and sweet mix ins.
Preheat oven to 350F. In a large bowl, whisk together melted coconut oil, coconut sugar, and eggs.
To the large bowl, add dry oatmeal, gluten-free flour, baking soda, salt, dried cranberries, and white chocolate chips. Mix gently until all ingredients are combined.
Using a 2 Tbsp cookie dough scoop, place dough onto a parchment lined baking sheet. Bake cookies for 9-10 minutes or until cookies are just set and beginning to brown. Be careful not to over bake! Allow cookies to cool on a wire rack and store in an air-tight container.