You can’t miss with these soft baked gluten free breakfast cookies, because a cookie breakfast is always the best breakfast. Chewy, soft, and filled with good stuff like extra thick rolled oats, walnuts, dried cranberries, and golden flaxseed meal.
Preheat the oven to 350 F. Line two baking sheets with parchment (or use non-stick baking sheets).
Combine the butter and both sugars in a large mixing bowl. Beat with a spoon until combined.
Add the egg and the vanilla. Beat again until combined.
Add the flour, baking soda, and cinnamon. Beat until combined.
Add the oats, flaxseed meal, cranberries, and walnuts. Stir until well combined.
Form golf ball sized domes of cookie dough and place on the baking sheets (about 6 to each sheet). Press down slightly to flatten each dome.
Bake for about 12 to 15 minutes. Let cool for 10 minutes, then remove to a rack to finish cooling. When completely cool, store airtight.
I used extra thick rolled oats, which are thicker than traditional rolled oats and have a heartier texture, but you can use regular gluten free rolled oats just as well.