Oatmeal and Cranberry Cookies

• Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the rolled oats, gluten-free flour, baking soda, salt, and cinnamon.
• In a large bowl, use an electric mixer to cream together the butter, granulated sweetener, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually mix the dry ingredients into the wet ingredients until well combined. Fold in the dried cranberries and chopped nuts, if using. Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tip:

• For a variation, you can substitute the dried cranberries with other dried fruits like raisins, chopped dates, or dried cherries.