Gluten Free Cherry-Chocolate Chip Oatmeal Cookies

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Desserts

Prep Time

25 min - plus 1 hr resting time before baking

Cooking Time

13 min

Yields

Ingredients

1 cup (100 g) coarsely chopped pecans or walnuts

1/2 cup gluten free oat flour

1 1/2 cups (225 g) gluten free old-fashioned oats

1 cup (packed; 200 g) dark brown sugar

1/2 cup (1 stick) unsalted butter, melted, slightly cooled

2 tsp. vanilla bean paste or vanilla extract

1/12 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

1 tsp. ground cinnamon

1 large egg

3/4 tsp. baking soda

1/2 tsp. xanthan gum

1/2 cup semisweet chocolate chips

1 cup (160 g) dried tart cherries

Flaky sea salt (optional)

Directions

Step 1

Place racks in upper and lower thirds of oven; preheat to 350°. Toast 1 cup (100 g) coarsely chopped pecans or walnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.

Step 2

Mix 1 cup (packed; 200 g) dark brown sugar, ½ cup (1 stick) unsalted butter, melted, slightly cooled, 2 tsp. vanilla bean paste or vanilla extract, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. ground cinnamon in a large bowl until combined. Whisk in 1 large egg, then add ¾ tsp. baking soda, ½ tsp. xanthan gum, and oat flour and whisk vigorously 1 minute.

Step 3

Add pecans, 3½ oz. (100 g) chocolate chips, 1 cup (160 g) dried tart cherries, and 1½ cups (150 g) old-fashioned oats and fold into batter with a large rubber spatula until evenly distributed. Cover bowl with a plate or plastic wrap and let dough sit at room temperature 1 hour to hydrate oat flour.

Step 4

Using a heaping tablespoon, portion out dough and divide between 3 parchment-lined baking sheets, spacing about 2" apart (cookies will spread as they bake; you should have about 8 cookies per sheet). Press down on cookies gently to flatten slightly, then lightly sprinkle with flaky sea salt if desired.

Step 5

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown (centers will still look underbaked), 10–13 minutes. Remove baking sheets from oven. Cookies will have spread. Using the back of a spoon push edges in making a neat circle. Let cookies cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely (warm cookies will be fragile but will firm as they cool).

Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

Cookies freeze well.

Credit

Bon Appetit

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