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Gluten-Free Fruited Cookies

  • Servings:

    Makes 4 Dozen as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    11 minutes


1/3 cup margarine
1/3 cup unsalted butter
2/3 cup brown sugar, packed
1 tsp. vanilla extract
2 eggs
2/3 cup cornstarch
2 tsp. gluten-free baking powder
1/2 tsp. salt
1 1/2 cups gluten-free rolled oats
2/3 cup shredded coconut
2/3 cup white chocolate chips
1 1/4 cups dried cranberries
1 cup chopped walnuts
Gluten-Free Fruited Cookies


1. In a large bowl, use an electric mixer on medium-high speed to cream togethermargarine, butter, and brown sugar until well blended. Add vanilla and eggs andbeat until smooth.
2. In a medium bowl, stir together cornstarch, baking powder, and salt. Add tobutter mixture and beat until well combined.
3. Stir in oats, coconut, chips, cranberries, and walnuts, mixing by hand untilwell distributed. Cover bowl and chill for an hour.
4. Preheat oven to 350 degrees F. Spray 2 baking sheets with vegetable cooking spray.
5. Remove dough from fridge and drop by scant teaspoonfuls on preparedbaking sheets, about 2 inches apart - cookies will spread. Bake for 10 to 11 minutes; the edges should be just browning. Be careful not to overcook; this can make it difficult to remove cookies from the pan. Let cool on the pan 5 minutes, then transfer to a wire rack. Serve at room temperature. Store in an airtight container at room temperature, or freeze.
Source: Hannaford fresh Magazine, May - June 2013


Nutritional Facts
Servings Makes 4 Dozen
Base Nutrients
Calories 103 kcal (5%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 3 g (13%)
Cholesterol 10 mg (3%)
Sodium 65 mg (3%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 1 g (4%)
Protein 1 g (2%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a