Gluten-Free Oatmeal and Flax Cranberry Cookies

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen cookies

Recipe photo

Chewy and nicely fruit-flavored, these cookies are packed with antioxidants, fiber, and "friendly fats" from cranberries, oats, flax, and walnuts.

Gluten-Free Oatmeal and Flax Cranberry Cookies

star rating (9) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen cookies
Published: 07/06/2011


  • 6 tablespoons softened butter
  • 1/3 cup brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 large eggs
  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or 1 cup + 2 tablespoons brown rice flour blend*
  • 3/4 cup gluten-free rolled oats (not instant or quick cooking)
  • 1/4 cup whole flax meal
  • 1/4 cup whole flax seeds
  • 3/4 cup dried cranberries, orange-flavored or regular; or raisins
  • 3/4 cup chopped walnuts


1) In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, eggs, and water until fluffy.

2) Mix in the flour, oats, flax, and dried fruit and nuts.

3) Refrigerate the dough for about 1 hour, for the flax and oats to soften.

4) Preheat the oven to 350°F.

5) Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets.

6) Press the dough into 2" disks about ½" thick.

7) Bake the cookies for 10 to 12 minutes, until golden brown.

8) Remove from the oven, and cool on the baking sheets for 15 minutes or so, to allow cookies to firm up. Transfer to a cooling rack to finish cooling.

Yield: 2 dozen cookies.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).


  • star rating 10/13/2014
  • Brenda from Maine
  • I followed Amy's from Spokane suggestions and am thrilled with the results. Her recipe is one of the few that my celiac grand nephew truly enjoys. I've tinkered a bit with some of the ingredients but her basic recipe is a winner. Thanks for taking the time to post it, Amy!
  • star rating 10/05/2014
  • Ginny from Texas
  • My husband recently found out that he must be on a gluten free diet and I Have found many delicious recipes on this site, so than you King Arthur! He loves these cookies and says, " they are sweet, chewy, soft and have a nice texture", so this will be my " go-to" cookie recipe. I did not have flax seeds on hand but increased the flax meal a bit, did not add walnuts and put in raisins this time. I will try it with dried cranberries soon. Also, the " fluffy" texture did not happen when beating the butter, water, eggs, etc. but I forged on ahead and was very pleased with the results of this recipe.
  • star rating 01/28/2014
  • Amy from Spokane, WA
  • I was looking for a gf oatmeal scotchie recipe when I stumbled across this one. After an online chat with the Baker's Hotline, I forged ahead my adulteration of the recipe. After reading other low reviews and comparing this recipe to the one on the back of the Nestle Tollhouse bag, I ended up with the following recipe: 1 cup butter, softened 2/3 cup brown sugar 2/3 cup white sugar 2 tsp vanilla 1 tsp cinnamon 1/2 tsp salt 1/2 tsp baking soda 4 tbsp. water 4 large eggs 2 cups King Arthur GF M-P flour 1 1/2 cups oats (I only had quick cooking on hand) 1/2 cup whole flax meal 1/4 cup chia seeds 1 bag butterscotch chips This is certainly not a "healthier" cookie, but they are good. I kept the water in the recipe because I was adding the chia seeds. I did let the cookie dough set. The cookies taste sweet like the original but with a nice crunch from the flax meal and chia seeds. Thanks for the boost to give it a try Baker's Hotline, I think we have a new family fave in the house.
  • star rating 12/08/2013
  • L from OH
  • These cookies are not super sweet--but my very picky, sugar-loving 11 year old daughter said they were great, and I'm happy that they are healthy! I don't have the gluten free flour mix; I always make up my own with brown rice flour, Xanthan gum, and perhaps other flours if desired.
  • star rating 08/19/2013
  • Janet from Sacramento, CA
  • I haven't made these cookies yet because I can't get the wet ingredients to "fluff" just like the other review wrote. What's up? I'm following the recipe exactly. Unless I don't know what "fluffy" means, which I think I do, then I'm at a loss to understand what the problem is. The weather is hot today, and I don't have air conditioning, but I don't know if that could be the problem Hoping I might get a quick response, but I'll understand if I don't. I just hate to waste good food, and I don't know if I should go ahead a still make these cookies.
    Hi Janet. For recipe questions, please contact our bakers hotline by phone, email or live chat. We look forward to hearing from you. MJR @KAF
  • star rating 02/21/2013
  • Susie from Michigan
  • Delicious! Not too dry, not gooey. I love the flax seeds, and how it's not overly sweet. I did use cranberries, and look forward to trying raisins next time.
  • star rating 12/22/2012
  • kelly from doylestown, pa
  • I have tried several gf oatmeal raisin/cranberry type cookie recipies and I have to agree with the other reviewer that these are only average. Compared to other recipies I have made these were very dry and lacking in the sweetness one wants from a cookie. Almost like a breakfast cookie instead of the treat I was going for. However I do think this recipe is fixable. I think increasing brown sugar by 1/4 cup, increasing oats by perhaps 1/2 cup, and decreasing flour by 1/4 cup and maybe a TB of vanilla soy, rice,or other type of milk.
  • star rating 10/01/2011
  • lafnsing from KAF Community
  • I made these for a friend who is gluten intolerant. I consider these okay at best. Not chewy. Not moist. Rather dry with an odd aftertaste. I'll wait to see what she thinks and I suppose something is better than nothing but these did not come out yummy which I was hoping for. I followed the recipe exactly but the butter mixture didn't get "fluffy" and mixing in the flour, the dough seemed rather dry. any suggestions as to how to make them better?
    I'm sorry that this recipe was disappointing. Be sure that you are measuring accurately by volume when you measure your flour: Also, if you found that they weren't chewy enough, you could add an extra two egg yolks to the dough. If you find the dough to be on the dry side, feel free to add a tablespoon or two of milk. ~Amy
  • star rating 09/19/2011
  • donnaifhs from KAF Community
  • I have been looking for a gluten-free oatmeal raisin cookie that didn't come out dry and hard as a rock. I was getting ready to email you and ask if you could work on one when I found this recipe - these were GREAT!! Easy to make, moist and delicious just like oatmeal raisin should be! Please continue to work on gluten-free recipes - all the ones I have tried from your site have been wonderful! THANK YOU!!

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