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Gluten Free Oatmeal & Flax Cranberry Cookies

Adapted from King Arthur Flour
Author: The Kitchen Prep

Ingredients

  • 6 tablespoons softened butter
  • 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.