Gluten-Free Oatmeal Cranberry Cookies

Soft, chewy, gluten free oatmeal cookies with crunchy walnuts.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 125kcal

Author Amee

Equipment

1 Mixing bowl
1 Baking sheet
Parchment paper
Oven

Ingredients

1 cup 1:1 gluten-free all-purpose flour King Arthur measure for measure gluten-free flour recommended
1 cup rolled oats *certified GF
½ tsp baking soda
½ tsp sea salt
1 tsp cinnamon
½ cup butter softened to room temp
1 cup brown sugar *see notes for other options
1 whole egg room temp
1 tsp real vanilla extract
½ cup dried cranberries *raisins or dried blueberries are also great here
½ cup walnuts or pecans, finely chopped

Instructions

Preheat oven to 350 degrees F.
Combine the flour, oats, baking soda, cinnamon, and salt in a large bowl and set aside.
In a large mixing bowl, cream butter the butter and sugar until light and fluffy.
Add the egg and vanilla extract and beat until smooth.
Add the dry ingredients and stir until well mixed (I use the stir setting on my stand mixer for this). Stir in the nuts and dried cranberries.
Drop by heaping teaspoonfuls onto a parchment or silpat lined cookie sheet.
Bake for 8-10 minutes or until edges begin to brown (mine were perfect at 8 minutes). Cool on wire racks and enjoy.

Notes

*I previously made these cookies with coconut sugar, but I switched to brown sugar as it yields a significantly more tender oatmeal cookie while adding rich molasses undertones. Feel free to swap with coconut sugar or maple sugar. One commenter used 3/4 cup of real maple syrup with great results.

*I adjusted the amount of oats based on reader feedback. After retesting the recipe, I preferred the new version, so I made this update to the recipe. :)

Nutrition