Dessertsbonappetit4.9
Gluten-Free Chocolate Chip Oat Cookies
Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon.
👥 14 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
- ●whisk
- ●spatula
- ●measuring cup
📝 Preparation Steps
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.
2
Meanwhile, finely grind ¾ cup (75 g) old-fashioned oats in a blender, then sift through a fine-mesh sieve into a small bowl; discard pieces left in sieve. You should have ½ cup (63 g) oat flour. 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.
(100 g) coarsely chopped pecans or walnuts1 cup(packed; 200 g) dark brown sugar1 cup. vanilla bean paste or vanilla extract2 tsp(160 g) dried tart cherries1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. ground cinnamon1 tsplarge egg1
3
Add pecans, 3½ oz. (100 g) semisweet chocolate, coarsely chopped (about ½ cup), 1 cup (160 g) dried tart cherries, and remaining 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.
(100 g) coarsely chopped pecans or walnuts1 cup(packed; 200 g) dark brown sugar1 cup½ cup (1 stick) unsalted butter, melted, slightly cooled(160 g) dried tart cherries1 cup
4
Using a #16 cookie scoop or ¼-cup measuring cup, portion out dough and divide between 2 parchment-lined baking sheets, spacing about 2" apart (cookies will spread as they bake; you should have about 7 cookies per sheet). Press down on cookies gently to flatten slightly, then lightly sprinkle with flaky sea salt if desired.
(100 g) coarsely chopped pecans or walnuts1 cup(packed; 200 g) dark brown sugar1 cup(160 g) dried tart cherries1 cupFlaky sea salt (optional)
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. For more perfectly shaped cookies (no obligation!), working one at a time, place a glass or round cutter with a diameter larger than the cookies over or around them and scoot back and forth and in a circular motion to push edges smooth, 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.
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