Gluten Free Oatmeal Cranberry Cookies

Thanksgiving is quickly approaching, though I’m not sure how it got here so soon this year! One of my mom’s favorite treats this time of year are my oatmeal cranberry cookies. I missed enjoying them when I first started living gluten free, but I managed to make a few changes to the recipe and found great oats to use and again, my favorite flour to use for holiday baking. Now, if you didn’t already realize that oats can be a problem on a gluten free diet then listen up. Generally speaking- oats are gluten free. The problem comes in their production at the factory- lots of cross contamination! In fact, a story in the Chicago SunTimes a few years ago showed that the gluten levels can be over 900ppm! Gluten free food is generally considered to be under 20ppm so thats pretty insane! There are a few gluten free options on there for oats so feel free to use other brands as well- but just make sure that they are not instant oats since those will not work well in this recipe and you will end up with a crunchy blob instead of a soft yummy oatmeal cookie!

• 1 ½ cups gluten free flour (Namaste perfect blend)
• 3 cups gluten free old fashioned rolled oats (my favorite gluten free brand is Bob’s Red Mill
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 ½ tsp vanilla
• 2 large eggs
• 2 cups dried cranberries

1. Preheat oven to 350 degrees
2. In a large bowl, combine flour, oats, baking powder, and baking soda
3. In a separate large bowl, blend together butter and sugars until light and fluffy then beat in eggs and vanilla
4. Slowly add dry ingredients until well combined
5. Stir in cranberries
6. Drop dough in approximately 1 inch balls 4 inches apart on baking sheets. You can make it really easy by using a cookie dough scoop
7. Bake for 15 minutes or until golden
8. Allow cookies to cool slightly in order to set, then transfer to a wire rack to allow them to cool completely

Enjoy!

xoxo