I grew up baking Christmas cookies with my mom so with Christmas right around the corner, I got the annual baking itch. Here is my Gluten-free cranberry oatmeal cookie recipe. With all of the test batches I baked and shared with friends and neighbors, I know this recipe is a hit! One said you should sell these! They disappear quickly.
Gluten-Free Cranberry Oatmeal Cookies
I wanted something a little sweet and it had to be oatmeal. After days of baking (and now 9 test batches), I am happy to post my updated recipe for oatmeal cranberry cookies. With sweet dried cranberries, crunchy walnuts, bright orange zest and shredded coconut they are impossible to resist. It’s hard not to just eat all of the batter.
Baking with gluten-free flours is very different than baking with all-purpose white wheat flour, but one bite of these cookies will make you a believer that gluten-free can be good. Updating this recipe 6 years after the original, I simplified it to make it easier using Bob’s Red Mill 1:1 Gluten-Free Baking Flour in the blue bag. You can still blend your on GF flours if you prefer. I’ve put my measurements in the recipe notes.
- Digital scale – The best way to make these cookies is using a digital kitchen scale to weigh the flours. Weighing is fast and accurate. They are inexpensive and a good investment. If you don’t have one, I’ve provided dry measurements.
- Rimmed baking sheets – I bake on rimmed baking sheets lined with parchment.
- Buy parchment in stores next to the foil and plastic film. Reynolds is a common roll brand, or buy package of pre-cut sheets at cooking stores and online (so handy). Parchment not only makes for easy clean up but protects the cookies from the direct heat of the metal baking sheet. They bake up nicely on parchment, golden and not overly baked on the bottom.
- Disher – While it looks like a small ice cream scoop, the professional term is a disher. I have these in about five sizes. Great little gizmo! It makes portioning dough, batter and lots of stuff easy and accurate. For these cookies I used a #40. You can also use a tablespoon.
- Zester – to get finely grated orange zest, use a microplane zester
Cranberry Oatmeal Cookie Options
About butter – After testing with coconut butter and vegan buttery sticks, I settled on using dairy butter. If you are a non-dairy person, the recipe will work fine with something like Earth Balance or Miyokos but I have not tested this way. For a reduced to no added sugar option use a blend of erythritol and monk fruit such as the So Nourished brand. So bake them and share them. No one will ever know they are gluten-free.
For another favorite cookie try a family favorite, sand tart cookies. I’ve not converted it to GF yet but hope to.
Recipe updated from 12/2014
Cranberry Oatmeal Cookies|Gluten-free
- 1 1/3 cups + 2 tablespoons Bob's Red Mill 1:1 GF baking flour 190 grams or 6.8 ounces
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter at room temperature 6 ounces
- 1/2 cup natural brown sugar Succanat or demerara
- 1/4 natural unrefined sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 large orange, zested
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts
- 3/4 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- Pre-heat oven to 325º. Line a rimmed baking sheet (half sheet size) with parchment paper. Add flour, baking soda, and salt to a bowl and whisk to combine.
- In another bowl, add butter and sugars. With an electric hand mixer, beat until well combined and fluffy (start slow and build up speed). Add eggs, vanilla and orange zest and beat until incorporated. By hand blend in the flour, and then the cranberries, walnuts, oats and coconut.
- Using a tablespoon (or a #40 disher), drop rounds of batter about 1 1/2" around onto the baking sheet. Bake cookies unti l light golden brown, approximately 24 minutes for a conventional oven. Convection ovens bake faster so watch the first batch and adjust your timing (and each oven is different). Let cookies rest for a few minutes on the hot baking sheet then remove to a wire cooling rack. When totally cool, package.
- 53 grams (1/4 cup + 2 tablespoons) brown rice flour
- 53 grams (1/2 cup + 1 tablespoon) oat flour
- 26 grams (3 tablespoons + 1 teaspoon) sweet rice flour
- 56 grams (1/4 cup + 2 tablespoons) cornstarch