Gluten-Free Oatmeal Cranberry Cookies with Cinnamon
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!
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 2 sticks of unsalted butter melted
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup rolled oats
- 1 teaspoon Vanilla extract
- ¼ cup craisins
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how it was!