These Gluten Free Cranberry Oatmeal Cookies are filled with sweet cranberries, crunchy walnuts, and lots of oats. They’re sweet, chewy, and impossible to resist!
If you enjoy the flavor of cranberries, you’ll want to try my gluten free Cranberry Coffee Cake. My recipe for Gluten Free Cranberry Bread is also a must-try.
My husband loves oatmeal cookies, so I try to find new ways to make them. Previously, I’ve shared recipes for Toasted Coconut Butterscotch Oatmeal Cookies, Gluten Free Oatmeal Raisin Cookies, Bob’s Monster Cookies, and No Bake Cookies with Chocolate Chips.
This recipe offers a tasty combination of oats, dried cranberries, and walnuts. The cookies are nutty, sweet, chewy, and a little bit crunchy. And, they’re easy to make, which makes them a winner in my book.
The cookie dough doesn’t need to be chilled in the fridge so you can be ready to bake in 15 minutes or less. And with only 10-12 minutes of baking time, you can have warm, freshly baked cookies, in less than 30 minutes. If you enjoy a sweet, chewy, oatmeal cookie, this recipe is for you. Pull the ingredients together, turn on your oven, and get ready to bake!
Are Oats Gluten Free?
Pure oats are gluten free, but most packaged oats have the potential of cross-contamination. If the oats are processed in a facility that also processes barley, rye, and wheat, it’s possible the oats are no longer free of gluten. For more information, see BeyondCeliac.org.
As a Celiac, I’m always careful to use certified gluten free oats. Not all people living with Celiac disease can tolerate oats. If you can eat oats, you’ll want to use oats that are certified gluten free.
Ingredients You’ll Need:
- Butter - I use unsalted butter so I can control the amount of salt in the recipe.
- Shortening - Using shortening with butter keeps the cookies from spreading too much.
- Sugar - White granulated sugar.
- Brown sugar - I use golden brown sugar, but light brown sugar will work as well.
- Eggs - Use room temperature eggs. I take the eggs out of the refrigerator about 30 minutes before I’m going to use them.
- Vanilla - Pure vanilla extract.
- Old-fashioned oats (certified gluten free) - If you’re making these cookies for someone with Celiac disease, be sure to use certified gluten free oats. I like Bob’s Red Mill Old Fashioned Rolled oats.
- Gluten free flour blend - I use Bob’s Red Mill 1 to 1 Baking Flour. If your local store doesn’t carry Bob’s Red Mill, you can find it online at Amazon and Thrive Market. I haven’t tried the recipe with almond or coconut flour.
- Salt - Table salt.
- Baking soda - The baking soda gives a little lift to the cookies.
- Cinnamon - Ground cinnamon.
- Cranberries - Dried cranberries.
- Nuts - I use chopped walnuts.
How to Make Gluten Free Cranberry Oatmeal Cookies
Preheat oven to 350° and line baking pans with silicone liners or parchment paper.
In a large mixing bowl, cream together the butter, shortening, and sugars.
Add the eggs, one at a time, and beat well after each addition. Add the vanilla extract and beat until combined.
In a medium mixing bowl, combine oats, flour, salt, baking soda, and cinnamon.
Add half the oat mixture to the butter mixture and stir to combine. Add the remaining oat mixture and stir until well combined.
Fold the cranberries and walnuts into the cookie dough.
Using a 1.5-tablespoon scoop, drop the dough 2 inches apart onto the prepared pans. Press the dough balls lightly to flatten.
Bake at 350° for 10-12 minutes until lightly browned.
Allow the cookies to cool a few minutes on the pan before transferring to a wire rack to cool completely.
Baker’s Tips
- Use room temperature ingredients for well-mixed dough. Butter and eggs that are at room temperature will combine better with dry ingredients that are also at room temperature.
- Stir the dry ingredients in by hand. Overmixing can lead to cookies that are tough and it’s too easy to overmix with an electric mixer.
- Use a cookie scoop to drop the dough onto the prepared pans. The cookie scoop makes it easy to transfer the dough to the pans and helps create cookies that are the same size. Cookies that are similar in size will bake more evenly.
- Place the scoops of dough 2 inches apart. This will help keep the cookies from spreading into each other during baking.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making these cookies. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the cookies together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this cookie recipe. Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
How long will Gluten Free Cranberry Oatmeal Cookies last?
If you’re short of time, you can make the cookie dough and store it in the fridge until you’re ready to bake. The dough will last in the fridge for 3-4 days.
Once baked, the cookies should be stored at room temperature in an airtight container for 3-4 days. Or you can freeze the cookies in a freezer-safe container or freezer bag for 2-3 months.
If you enjoy oatmeal cookies as much as my family does, you’ll have to bake up a batch of these cookies. I know you’ll enjoy them as much as we do. Happy Baking!
More Gluten Free Cookie Recipes to Try!
- Gluten Free Chocolate Chip Pumpkin Cookies
- Gluten Free Molasses Cookies
- Gluten Free Peanut Butter Cookies
- Gluten Free Ginger Snaps
- Easy Gluten Free Butter Cookies
- Gluten Free Cinnamon Roll Cookies
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Recipe
Gluten Free Cranberry Oatmeal Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats (certified gluten free)
- 1 ½ cups gluten free flour blend
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350° F. Line baking pans with silicone liners or parchment paper.
- In a large mixing bowl, cream together butter, shortening, and sugars.
- Add eggs, one at a time, and beat well after each addition. Add vanilla and beat until combined.
- In a medium mixing bowl, combine oats, flour, salt, baking soda, and cinnamon.
- Add half the oat mixture to the butter mixture and stir to combine. Add the remaining oat mixture and stir until well combined.
- Fold in the cranberries and nuts.
- Using a 1.5-tablespoon scoop, drop the dough 2 inches apart onto the prepared pans. Press the dough balls lightly to flatten.
- Bake at 350° for 10-12 minutes until lightly browned.
- Allow the cookies to cool a few minutes on the pan before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for well-mixed dough. Butter and eggs that are at room temperature will combine better with dry ingredients that are also at room temperature.
- Stir the dry ingredients in by hand. Overmixing can lead to cookies that are tough and it’s too easy to overmix with an electric mixer.
- Use a cookie scoop to drop the dough onto the prepared pans. The cookie scoop makes it easy to transfer the dough to the pans and helps create cookies that are the same size. Cookies that are similar in size will bake more evenly.
- Place the scoops of dough 2 inches apart. This will help keep the cookies from spreading into each other during baking.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
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