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.
Course Cookies, Dessert
Keyword Cookies, Cranberry, oatmeal
Prep Time 15minutes
Cook Time 24minutes
Servings 15yield 30 cookies
1 1/3cups+ 2 tablespoons Bob's Red Mill 1:1 GF baking flour190 grams or 6.8 ounces
1 1/2sticksunsalted butter at room temperature6 ounces
1/2cupnatural brown sugarSuccanat or demerara
1/4natural unrefined sugar
1/4cupunsweetened 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.
To blend your own flour, use these measurements from my original recipe. This is enough for 1 batch.
53 grams (1/4 cup + 2 tablespoons) brown rice flour