Gluten-Free Pumpkin, Oat and Cranberry Cookies

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1 1/2 cups Gluten-Free Flour Blend, recipe below

1/2 cup gluten-free oat flour

1 cup gluten-free quick-cooking oats

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

1 cup softened unflavored coconut oil or unsalted butter

3/4 cup granulated sugar

3/4 cup coconut sugar

1 large egg, at room temperature

1 tablespoon pure vanilla extract

1 cup canned pure pumpkin puree

1 cup dried cranberries

Gluten-free old-fashioned oats, for coating

Gluten-Free Flour Blend:

3 cups (435 grams) white rice flour

1 1/2 cups (187 grams) tapioca flour

3/4 cup (123 grams) potato starch

1 tablespoon (8 grams) xanthan gum

1 1/2 teaspoons (5 grams) salt