Cranberry Walnut Oat Cookies

Amid all the chocolate during the holidays, these cookies are a lovely alternative, especially paired with tea.

Serves: 13Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 13


  • 1 cup gluten-free oat flour
  • 1 cup rice flour
  • 1⁄2 tsp. baking soda
  • 3⁄4 tsp. gluten-free baking powder
  • 1⁄4 tsp. ground cinnamon
  • 3⁄4 tsp. kosher salt
  • 1⁄2 cup unsalted butter, softened
  • 1⁄2 cup firmly packed light brown sugar
  • 1⁄2 cup turbinado sugar
  • 1 large whole egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1 cup coarsely chopped walnuts
  • 1 cup coarsely chopped dried cranberries


  • Preheat oven to 350°F. Position racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
  • Combine oat flour, rice flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  • Using a stand mixer, beat butter and sugars together on medium speed until fluffy, about 5 minutes. Add egg, egg yolk, and vanilla and reduce speed to low. Beat until smooth, about 2 minutes.
  • Add flour mixture, walnuts, and cranberries and mix until completely combined.
  • Scoop about 1⁄3 cup dough for each cookie. Form balls between your palms and arrange on prepared baking sheets about 2″ apart. Bake 8 to 10 minutes, until edges are golden. Let cool 2–3 minutes on baking sheets, and then transfer to wire racks to cool.