Preheat oven to 350°F and line a baking sheet with parchment paper or Silpat liner.
In a large bowl, mix together oats, gluten-free flour, walnuts, ginger, cinnamon, nutmeg, baking soda, and salt.
Stir in applesauce, maple syrup, and egg until no dry bits remain. Fold in the cranberries.
Let mixture sit for 15 minutes. This will help the oats soak up liquid and make it easier for the cookies to stay together.
With a large cookie scoop, scoop the mixture onto prepared baking sheet, or use your hands to form balls. Gently press down on the balls to flatten them somewhat, and redistribute the cranberries if needed.
Bake for 15 minutes. Let cool on the baking sheet for 3 minutes before transferring to a cooling rack.
Best served warm. These can be reheated in the toaster oven or microwave.