*Adapted from Flavor Flours by Alice Medrich One of the best gluten free cookie recipes I’ve ever made. The combination of chocolate, cherries & almonds in a tender oatmeal cookies is fantastic.
- 1 1/4 cup oat flour
- 2 cups old-fashioned oats
- 3/4 tsp salt
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 sticks (1/2 lb) butter, melted
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup roasted whole almonds (spread raw almonds on a baking sheet and roast in a 375 degree oven for about 10 minutes, until they are golden and smell toasty.)
- 1 cup bittersweet chocolate chips
- 1 cup dried cherries
- Add the flour, oats, salt, baking soda, xanthin gum, cinnamon and nutmeg to a medium size bowl and mix with a wire whisk until well combined.
- In the bowl of a standing mixer fitted with the whisk attachment, add the butter and both sugars. Mix on medium speed until well combined, about 1 minute. Add the eggs and vanilla and mix on medium speed for 1 minute more.
- Remove the whisk attachment from the mixer and replace it with the paddle attachment. Add the dry ingredients to the bowl and mix on low speed just until combined. Stir in the almonds, chocolate and cherries.
- Scoop the dough into an airtight container and refrigerate for at least 1 hour and up to 2 weeks.
- To bake, preheat the oven to 325 degrees. Cover a baking sheet with parchment paper. Using about 2 tablespoons of dough per cookie, roll the dough gently into balls and place on the cookie sheet, spacing about 2 inches apart. Bake for 15-18 minutes, until flattened and lightly golden. The centers should look slightly underdone. Remove baking sheet from the oven and let cool on a wire rack.
- The cookies can be stored in an airtight container for up to 1 week. Be sure to let the cookies cool completely before storing.