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 119kcal

Author Amee

Equipment

1 Mixing bowl
1 Baking sheet
Parchment paper
Oven

Ingredients

1 cup gluten-free all-purpose flour King Arthur measure for measure gluten-free flour recommended
½ cup gluten-free oats
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
1 cup brown sugar Maple sugar and coconut sugar are also good alternative options. You can also use a sugar substitute, like Purecane brown zero-calorie sweetener-see notes below.
½ cup softened butter
1 whole egg room temp
1 teaspoon real vanilla extract
½ cup dried cranberries
½ cup chopped walnuts or pecans

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

*FYI- If you use Purecane or another sweetener blend with erythritol they won't brown as well as using regular sugar. I often use half Purecane and half coconut sugar or maple sugar with good results.

Nutrition