These gluten-free oatmeal cranberry cookies with cinnamon are made with gluten-free oats, craisins, and ground cinnamon. It's a delicious gluten-free cookie you will love!
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If I could choose one cookie that says Fall to me, it would be this one! These gluten-free oatmeal cranberry cookies with cinnamon are perfect for fall occasions like Halloween, back-to-school events, and last-minute parties. These gluten-free oatmeal cookies taste especially delicious with a warm cup of tea! They might end up being your favorite cookie!
These gluten-free cranberry and oatmeal cookies with cinnamon were inspired by some of my other cookie recipes. Try my copycat gluten-free Levain chocolate chip cookies and my chai spice gluten-free snickerdoodle cookies.
Gluten-Free Baking Tips
My #1 tip for gluten-free baking is that gluten-free flour blends tend to absorb more liquid. It's really important to account for that when developing recipes. Otherwise, your recipes could turn out dry! For more tips, check out the guide HERE.
What Oatmeal is Gluten-Free
Techinally, all oats are gluten-free. But, it's important to check that the oats you purchase are manufactured in a wheat-free environment and are clearly marked at gluten-free. I would suggest Bob's Red Mill Gluten-free rolled oats. They are the oats I always use for these cookies as well as oatmeal, homemade oat flour, and other oat recipes.
- Gluten-free flour: I use Cup4Cup in this recipe. King Arthur's Gluten-Free Flour will also work for this gluten-free oatmeal cookies recipe. Both of these brands are my favorite store-bought gluten-free flour blends.
- Vanilla extract
- Baking soda: this helps the cookies spread.
- Rolled Oats: make sure they're clearly marked as gluten-free.
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Craisins: nothing better than craisins! I use the OceanSpray brand because it's gluten-free and very easy to find in stores. They are dried cranberries.
- Unsalted butter
See recipe card for quantities.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer. Add the vanilla extract.
In a separate bowl, mix together the flour, oats, salt, ground cinnamon, and baking soda.
Add the dry ingredients to the butter mixture. Mix until combined.
Pour in the craisins and use a spatula to fold them into the cookie dough.
Scoop the cookie into large cookie dough balls and top with more craisins. Line the cookie dough balls on the prepared baking sheet.
Chill in the fridge for 15 minutes.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool on a wire rack. The cookie edges will be golden brown.
Hint: Find the cookie scoop I use HERE.
- Dairy Free - instead of regular butter, you can use vegan butter. I like the brand Mykonos for vegan butter.
- Gluten-free Oatmeal Raisin Cookies - use raisins instead of craisins for gluten-free oatmeal raisin cookies.
- Crunchy Walnuts - add crunchy walnuts to the cookie dough for a nutty taste.
- Chocolate chips - add ½ cup chocolate chips to the cookie dough for gluten-free chocolate chip cookies with oatmeal and cranberries. You can also try white chocolate chips instead.
- Coconut - add ¼ cup shredded coconut to the cookie dough for gluten-free oatmeal cranberry cookies with coconut.
See this recipe for gluten-free chewy white chocolate macadamia nut cookies on my website!
Store these gluten-free oatmeal cranberry cookies with cinnamon at room temperature in an airtight container for up to five days. Freeze the cookies in a freezer-safe bag or freezer-friendly container for up to three months. Let the cookies defrost by letting them sit at room temperature.
Add more craisins on top of the cookie dough balls once you've scooped them onto the baking sheet.
Oatmeal is actually naturally gluten-free, but if you are sensitive to gluten then you need to buy oats that are marked as certified gluten-free so there is no cross-contamination.
Gluten-Free Oatmeal Cranberry Cookies with Cinnamon
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the melted butter, 1 cup sugar, and eggs together with an electric mixer. Add in the vanilla extract.
- In a separate bowl, mix together the flour, oats, salt, ground cinnamon, and baking soda.
- Add the dry ingredients to the butter mixture. Mix until combined.
- Pour in the craisins and use a spatula to fold them into the cookie dough.
- Scoop the cookie into large cookie dough balls and top with more craisins. Line the cookie dough balls on the baking sheet.
- Chill in the fridge for 15 minutes.
- Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
- After 20 minutes, remove the cookies from the oven and cool on a wire rack. The cookie edges will be golden brown.
- Store the cookies in an airtight container at room temperature for up to five days.