Gluten-Free Harvest Cookies
Prep time
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Packed with all of fall’s best treats, these Gluten-Free Harvest Cookies are the perfect way to welcome the change of seasons.
Serves: 3½ dozen
  • 1 ½ cups gluten-free flour blend
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ cup roasted, UNsalted sunflower seeds
  • ½ cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon gluten-free vanilla
  • 1 cup certified gluten-free oats
  • 1-2 cooking apples, chopped* (I used braeburn)
  • ½ cup craisins
  • ½ cup chopped dates
  1. Preheat oven to 350 degrees.
  2. Stir together gluten-free flour, salt, baking powder, baking soda, cinnamon, cloves, and sunflower seeds.
  3. In a large bowl, cream sugar and butter. Beat in eggs, one at a time, followed by vanilla.
  4. Stir flour mixture into the butter and sugar, then gently stir in the oats, apples, dried cranberries, and dates.
  5. Drop by well-rounded teaspoonfuls, 2 inches apart on a greased baking sheet or baking mat.
  6. Bake for 12-15 minutes, or until lightly browned. Transfer to a cooling rack and cool completely.
* 1 large or 2 small. You can peel the apples if you’d like, but I didn’t!
Recipe by Grain Changer at