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Gluten Free Harvest Cookies

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Gluten free harvest cookies are soft, chewy treats packed with oats, nuts, seeds, and dried fruit. Full of warm spices and seasonal flavor, they’re perfect for fall baking—or anytime you crave a wholesome, gluten-free cookie.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, flour, baking soda, cinnamon, and salt.
  3. In another bowl, whisk melted coconut oil (or butter), brown sugar, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and mix until fully combined.
  5. Fold in dried cranberries, pumpkin seeds, and chopped nuts.
  6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 10–12 minutes, until edges are golden and centers are set.
  8. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Add mini chocolate chips or white chocolate for a sweeter version.
  • Mix in shredded coconut or dried pineapple for a tropical twist.
  • Swap cranberries for raisins, dried cherries, or chopped apricots.
  • Add sunflower seeds or flaxseed meal for extra texture and nutrients.

Nutrition

Find it online: https://recipesbyliza.com/gluten-free-harvest-cookies/