Description
Soft, chewy, gluten-free oatmeal cookies loaded with dried cranberries and crunchy walnuts, perfect for a delicious and healthy dessert or snack.
Ingredients
Dry Ingredients
- 1 cup 1:1 gluten-free all-purpose flour (King Arthur measure-for-measure gluten-free flour recommended)
- 1 cup rolled oats (certified gluten-free)
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
Wet Ingredients
- ½ cup butter, softened to room temperature
- 1 cup brown sugar (see notes for alternatives)
- 1 whole egg, room temperature
- 1 tsp real vanilla extract
Add-ins
- ½ cup dried cranberries (or raisins or dried blueberries)
- ½ cup walnuts or pecans, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, rolled oats, baking soda, cinnamon, and sea salt. Set this mixture aside.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, ensuring an even texture.
- Add Egg and Vanilla: Beat in the whole egg and vanilla extract into the creamed butter and sugar until smooth and well combined.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Using the stir setting on a stand mixer can help achieve a uniform mix. Then fold in the chopped nuts and dried cranberries.
- Shape Cookies: Drop heaping teaspoonfuls of dough onto a parchment or silpat-lined cookie sheet, spacing them evenly to allow for spreading.
- Bake: Bake for 8-10 minutes or until the edges start to brown. The cookies are perfectly baked at about 8 minutes, offering a soft and chewy texture.
- Cool and Serve: Transfer the cookies to wire racks to cool before enjoying.
Notes
- Brown sugar provides a tender cookie with rich molasses undertones; however, coconut sugar or maple sugar can be used as alternatives.
- One successful variation involves using 3/4 cup real maple syrup instead of sugar for a different sweetness profile.
- Certified gluten-free oats and flour should be used for a truly gluten-free cookie.
- To enhance texture and flavor, nuts can be swapped between walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
