Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream together the softened butter and brown sugar until fluffy.

Mix in the egg and vanilla extract until well combined.

In another bowl, whisk together gluten-free oats, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.

Fold in the dried cranberries evenly throughout the dough.

Drop rounded tablespoons of dough onto prepared baking sheets and bake for 10-12 minutes until golden brown around the edges.