Name: Gluten Free Harvest Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups gluten free rolled oats; 1 cup almond flour or gluten free all-purpose flour; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup melted coconut oil or butter; 3/4 cup brown sugar; 2 eggs; 1 tsp vanilla extract; 1/2 cup dried cranberries; 1/3 cup pumpkin seeds (pepitas); 1/3 cup chopped walnuts or pecans; Optional: 1/4 cup mini chocolate chips, shredded coconut, or raisins

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Gluten free harvest cookies are soft, chewy, and filled with cozy autumn flavors. I love how these cookies bring together warm spices, hearty oats, and seasonal add-ins like dried cranberries, pumpkin seeds, and nuts. They’re perfect for fall baking, but honestly, I make them year-round whenever I want a wholesome treat that happens to be gluten-free.

Why You’ll Love This Recipe

I love these cookies because they’re incredibly flexible and naturally gluten free without sacrificing taste or texture. They’re loaded with ingredients I feel good about—like oats, nuts, and dried fruits—and I can easily customize them based on what I have in the pantry. Plus, they’re soft on the inside, lightly crisp on the outside, and make the house smell amazing while baking. Gluten Free Harvest Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gluten free rolled oats
Almond flour or gluten free all-purpose flour
Baking soda
Ground cinnamon
Salt
Coconut oil or butter, melted
Brown sugar
Eggs
Vanilla extract
Dried cranberries
Pumpkin seeds (pepitas)
Chopped walnuts or pecans
Optional: mini chocolate chips, shredded coconut, or raisins

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the oats, flour, baking soda, cinnamon, and salt.
In another bowl, I whisk together the melted coconut oil (or butter), brown sugar, eggs, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and stir until well combined.
I fold in the dried cranberries, pumpkin seeds, and chopped nuts.
I use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the edges are golden and the centers are set.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies. It takes roughly 15 minutes to prep and 10–12 minutes to bake. I usually have a fresh batch ready in under 30 minutes.

Variations

I like to add mini chocolate chips or white chocolate for extra sweetness.
For a tropical twist, I mix in shredded coconut and chopped dried pineapple.
I swap cranberries for raisins, dried cherries, or chopped apricots depending on what I have.
When I want them extra hearty, I add sunflower seeds or flaxseed meal to the dough.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy from frozen, I let them thaw at room temperature, or warm them slightly in the microwave for that fresh-baked feel. Gluten Free Harvest Cookies

FAQs

Are these cookies 100% gluten free?

Yes, as long as I use certified gluten free oats and flour, the cookies are entirely gluten free.

Can I make them dairy free?

Absolutely. I use coconut oil instead of butter, and they turn out just as delicious.

Can I make them egg free?

Yes, I’ve made them with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and they still hold together well.

Do I have to chill the dough?

No chilling is needed. I love that I can mix and bake them right away without any wait time.

Can I use quick oats instead of rolled oats?

I prefer rolled oats for better texture, but quick oats can work in a pinch. The cookies may just be a little softer.

Conclusion

Gluten free harvest cookies are my go-to for a cozy, wholesome snack that’s packed with flavor and texture. They’re easy to make, endlessly customizable, and perfect for sharing—or keeping all to myself with a hot cup of tea. Whether it’s fall or not, these cookies always feel like a warm bite of the season.