Cranberry Oatmeal Cookies (gluten-free or wheat)
Chewy and crispy, these cranberry oatmeal cookies are a wonderful treat. Use GF flour blend for gluten-free. Make them dairy-free with plant-based butter. See notes below recipe card.
Servings: 18 yield 36 cookies
Calories: 249kcal
Equipment
- Cookie sheets
- Cookie scoop (aka disher) #40 size
Ingredients
- 1 ½ cups gluten-free flour blend 6.8 ounces or see blend below
- 1 teaspoon baking soda
- 1 teaspoon cinnamon or use some nutmeg or allspice
- ¼ teaspoon salt
- 1 ½ sticks unsalted dairy butter or dairy-free butter 6 ounces, at room temperature
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups rolled oats
- 1 ¼ cups dried cranberries
Optional add-in's
- ¾ cup chopped walnuts
- ¼ cup unsweetened shredded coconut or more
- 1 large orange, zested use zest only
- ½ cup chocolate chips or white chocolate chips
Instructions
- Pre-heat oven to 350º. Line a rimmed baking sheet (half sheet size) with parchment paper. Add flour, baking soda, spice, and salt to a bowl and whisk to combine.
- In another bowl, add butter and sugar. With an electric hand mixer, beat until well combined and fluffy (start slow and build up speed). Add eggs and vanilla and beat until incorporated. Blend in the flour beating until smooth. By hand blend in the oats, then the cranberries with a flexible spatula. Batter will be stiff.
- Using a tablespoon (or a #40 disher), drop rounds of batter about 1 ½" around onto the baking sheet. Bake cookies until light golden brown, approximately 18 minutes. Convection ovens bake a little faster so watch the first batch and adjust your timing (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.
- Stored in an airtight container at room temperature, oatmeal cookies stay fresh for about a week. Refrigerated they last up to 2 weeks, and frozen up to 3 months. Place them in an airtight container or freezer bag with parchment paper between layers to prevent sticking. Thaw at room temperature when ready to eat.
Notes
Homemade GF Flour Blend
I originally created my own GF flour blend to bake these cookies but since using a pre-blended flour is easier for home bakers I retested the recipe and use either King Arthur or Bob's Red Mill. If you are a dedicated GF bake with multiple GF flours in your pantry and would like the recipe, please comment and I'll send the recipe. Includes brown rice flour, oat flour, sweet rice flour and cornstarch.Vegan Butter Notes:
To make these dairy-free try Miyoko's European Style Cultured Unsalted Vegan Butter (my preference, love the taste) or Earth Balance Original Buttery Spread in sticks not tubs.Variations
If adding variations such as white chocolate chips, chocolate chips, nuts, orange zest, or coconut, add by hand after mixing the cranberries and oats.Nutrition
Serving: 2 | Calories: 249kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 107mg | Potassium: 86mg | Fiber: 3g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg