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    Home » Cookies

    Gluten Free Oatmeal & Flax Cranberry Cookies

    July 23, 2011

    Jump to Recipe Print Recipe

    So, apparently I can only manage to post once a week these days {even though I've been in the kitchen whipping up things like Spicy Baked Cajun Sweet Potato Fries, Coconut Curry Chicken & Rice, Creamy Parmesan Quinoa Pasta with Asparagus, fluffy Blueberry Pancakes, and Chocolate Peanut Butter Jammy Thumprint cookies...} without completely overwhelming myself and ending up in the fetal position.

    It's been a weird week. For starters, I began the week thinking that we were going to be moving out... this weekend. Don't ask. {But just to clarify, it was by our own devices, not due to eviction or any juicy reason that would make for good reading material.} Turns out we're staying put for a little bit, but I think I expended way too much energy getting wound up over everything going on, and consequently, haven't properly documented anything to share with you. {Read: I ate all of the delicious aforementioned foods without taking any pictures. Sometimes I like to eat my meal while it's still hot and not examine every angle that I could photograph it in my poorly lit apartment. So, sue me. :P}

    But now that I know {for the most part} that I will not be packing up our belongings at lightning speed this week, I can get back to focusing on the important stuff. You know, like cookies.

    I know I have been posting WAY too many sweets lately {sorry health nut friends!}, but it's just so hard to keep these recipes to myself when they turn out so fantastically that all I want to do is stuff my face shout their praises from my rooftop...er... laptop. So bear with me. Or close your browser. I won't know which you choose. {Or maybe I will... I have my sources... You think about that.} 😉

    I do, however, have good news about the recipe I am about to share with you. It is semi-healthy. {No, that's not anything like Semi-Homemade. I've read some of the things out there about how people feel about that and, man, can people get snarky over a tub of whipped topping.} So, you can feel semi-good about eating a few of these and still semi-fit into your jeans. Or something like that. But, yeah, back to the cookies.

    These cookies contain one of my favorite ingredients: flax. I currently have a little food crush on flax. It has this nutty crunchiness that is really yummy and satisfying. And it's good for you, too. I tried to find information about the health benefits, but when I got to the words "8th Century" and "King Charlemagne", my eyes sort of glazed over and I just wanted to eat another cookie. Suffice it to say, flaxseed goes way back and is in the elite category of foods containing "good fats". You had me at "good". {Let's forget the "fat" part, shall we?}

    Guess what else? These cookies are gluten free... and more importantly... they actually have the texture of a real cookie! Imagine that. {If you've experimented with gluten free baking, you know that proper texture can be an issue.} The chewy, oatmeal raisin-like texture of these will keep you reaching for "just one more".

    So, without any further ado.... Gluten Free Oatmeal & Flax Cranberry Cookies. Yum.

    Gluten Free Oatmeal & Flax Cranberry Cookies

    The Kitchen Prep
    Adapted from King Arthur Flour
    Print Recipe Pin Recipe

    Ingredients
      

    • 6 tablespoons softened butter
    • ⅓ cup brown sugar lightly packed
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 tablespoons water
    • 1 cup GF baking mix {I used Pamela's Products brand}
    • ¾ cup GF rolled oats not instant or quick cooking
    • ¼ cup whole flax meal
    • ¼ cup whole flax seeds
    • ¾ cup dried cranberries
    • ¾ cup chopped walnuts {I only had a few tablespoons left in the pantry so mine weren't too nutty but add as many as you want}

    Instructions
     

    • Preheat oven to 350 degrees. In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, and water until fluffy.
    • Mix in the flour, oats, flax, and dried fruit and nuts.
    • Refrigerate the dough for about 1 hour, for the flax and oats to soften.
    • Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets. Using the bottom of a drinking glass or measuring cup, flatten dough balls into ½ inch disks. {Dip into granulated sugar to keep from sticking.}
    • Bake for 10-12 minutes until golden brown. Remove from oven and let cool on baking sheets for 10 minutes.
    « Polish Faworki Cookies
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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

    More about me →

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