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Gluten-Free Oatmeal and Flax Cranberry Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Oatmeal and Flax Cranberry Cookies Recipe

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

At a glance

2 dozen cookies


Choose your measure:

  • 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 Flour
  • 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.