Gluten-Free Cookies

Serving Size: 12
Prep Time:
Total Time:

These cookies are gluten free... and more importantly... they actually have the texture of a real cookie! Imagine that. {If you've experimented with gluten free baking, you know that proper texture can be an issue.} The chewy, oatmeal raisin-like texture of these will keep you reaching for "just one more."


  • 6 Tbsp softened butter
  • 0.75 cup dried cranberry
  • 0.25 cup whole flax seed
  • 0.25 cup whole flax meal
  • 0.75 cup GF rolled oats (not instant or quick cooking)
  • 1 cup GF baking mix {I used Pamela's Products brand}
  • 2 Tbsp water
  • 0.25 tsp salt
  • 0.25 tsp baking soda
  • 0.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.33 cup brown sugar, lightly packed
  • 0.75 cup chopped walnut {I only had a few tablespoons left in the pantry so mine weren't too nutty, but add as many as you want}


  1. Preheat oven to 350 degrees. In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, 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. Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets. Using the bottom of a drinking glass or measuring cup, flatten dough balls into 1/2 inch disks. {Dip into granulated sugar to keep from sticking.}
  5. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on baking sheets for 10 minutes.

Adapted from King Arthur Flour


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