Gluten-Free Oatmeal Cranberry Delights!

When I was first diagnosed with celiac disease I was surprised to find out how much I would need to be vigilant about cross-contamination. In fact, oats are forbidden on a gluten free diet because they are contaminated by wheat in the production process.

In the last two years there has been some controversy in the Celiac community surrounding the safety of steel-cut oats such as McCann’s Irish Oats. Because of the length of time it took me to get my antibodies down I have not been comfortable using McCann’s, however I did decide to try a new brand of “gluten free oats” produced by Cream Hill Estates. They are quite expensive – $5 for a 500g box. But for someone who used to have oatmeal for breakfast everyday – I was glad to have the option even if it was pricey.

I couldn’t wait to make oatmeal cookies – my favorite cookie growing up. I adapted the Quaker Oats “Vanishing Oatmeal Cookies” recipe to create a crispy yet slightly chewy gluten free oatmeal cranberry cookie.

Gluten Free Oatmeal Cranberry Delights

14 Tablespoons unsalted butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons good vanilla extract
1 ½ cups Pamela’s baking mix
2 teaspoons cinnamon
3 cups gluten free oats
1 1/3 cups dried cranberries

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugars with a mixer at medium speed. Add the eggs and vanilla and mix until smooth.

Gradually add the baking mix and cinnamon and mix on low until smooth.

Stir in the oats and cranberries until evenly distributed.

Drop in small teaspoons-full on a silpat or slightly greased cookie sheet. Allow plenty of room for them to spread during baking. Bake for 10-15 minutes. Cooking times will vary according to the size of the cookie. Let cool before removing from the silpat or cookie sheet or they could crumble.

Adjustments for other gluten free flour mixes – because Pamela’s mix includes baking soda, salt and additional fat I adjusted the recipe accordingly. If your flour mix doesn’t have any fat, increase the butter by two tablespoons. Add 1 teaspoon baking soda and ½ teaspoon salt with the dry ingredients if your mix doesn’t include them already.

My step-father claims to be an “oatmeal cookie expert” and he couldn’t get enough. I hope you enjoy them as much as we did!

Pin It

ByTheBay said,

December 28, 2006 @ 6:19 pm

Hey there – I’m going to be including this recipe in this week’s GF recipe roundup – Would it be okay with you if I use this photograph? Please e-mail me asap at kneidlach at gmail dot com and let me know! Thanks.

» The Verdict Is In - Betty Crocker Gluten-Free Chocolate Chip Cookies | A Gluten Free Guide said,

July 3, 2009 @ 10:05 pm

[…] pure flavor and texture, I would still pick my Gluten-Free Orange Vanilla Dream cookies or my Gluten-Free Cranberry Oatmeal Delights, However, the new mix from Betty Crocker is a great option for a last minute, easy […]

Linda said,

January 18, 2010 @ 2:30 pm

I made these wonderful cookies yesterday and my co-workers are oohing and ahhing over them now. Thank you so much for sharing this scrumptious recipe! Best oatmeal cookies I ever made…

Nat said,

November 23, 2010 @ 10:18 am

I was looking for an oatmeal cooking I could create with Pam’s GF Baking mix, and these came out SO WELL. I subbed brown rice syrup for the sugar, and did half butter, half vegan shortening. Moist, great flavor-would never guess they were GF, if I didn’t make them myself! lol
I am extremely grateful that you posted this recipe, thank you so, so much. 😀

Becky said,

May 4, 2011 @ 7:20 am

I have made these a few times, and they’ve turned out pretty decent, albeit a little flat. This time, they were particularly crispy after cooling. I like mine soft and chewy. Any suggestions? I cooked one sheet (til accidentally burnt) too long, another sheet for 12 minutes (still way too crispy for me), and finally the last sheet for 10 minutes and made higher dollops of dough. Still too crispy. They shouldn’t be crispy much at all for me. Definitely taking suggestions!

Linda said,

October 26, 2011 @ 8:20 pm

Becky–Same thing happened on 1st try—then I removed them from the oven about 5 minutes early and voila–perfectly nice and chewy and also softer too.

RSS feed for comments on this post