Crisp, golden and gluten-free, these oatmeal cookies with dried cranberries, walnuts, coconut and orange zest are a wonderful treat. See notes at the end if you want to blend your own flour. There are many GF blends at the store. I tested with BRM 1:1 Gluten-free Baking Flour blend (blue bag) as it is widely available and trustworthy. Make these dairy-free with plant-based. See notes below at end.
1 ⅓cups+ 2 tablespoons Bob's Red Mill 1:1 GF baking flour190 grams or 6.8 ounces
1teaspoonbaking soda
¼teaspoonsalt
1 ½sticksunsalted dairy butter or dairy-free butter6 ounces, at room temperature
½cupnatural brown sugar
¼cupnatural granulated sugar
2eggs
1tablespoonvanilla
1largeorange, zested
¾cupdried cranberries
¾cupchopped walnuts
¾cuprolled oats
¼cupunsweetened shredded coconut
Instructions
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 ½" around onto the baking sheet. Bake cookies until light golden brown, approximately 24 minutes for a conventional oven. Convection ovens bake 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.
Notes
Homemade GF Flour BlendTo blend your own flour, use these measurements from my original recipe. This is enough for 1 batch.
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. For a good article on plant-based butter in baking cookies, read here.