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Stack of gluten-free chocolate chip oat cookies with almond milk

Gluten-Free Chocolate Chip Oat Cookies

Deliciously chewy gluten-free cookies packed with oats, nuts, dark chocolate, and tart cherries, offering a delightful contrast of textures and flavors.
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Prep Time 1 hour
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Servings: 24 cookies
Course: Dessert, Snacks
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Nuts and Oats
  • 1 cup coarsely chopped pecans or walnuts
  • 2 1/4 cups old-fashioned oats, divided Use 3/4 cup ground into flour
Sweeteners and Fats
  • 1 cup packed dark brown sugar
  • 1/2 cup unsalted butter, melted
Flavorings and Binders
  • 2 tsps vanilla bean paste or vanilla extract
  • 1 1/2 tsps 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
Mix-ins
  • 3 1/2 oz semisweet chocolate, coarsely chopped
  • 1 cup dried tart cherries
  • to taste Flaky sea salt (optional) For topping

Method
 

Preparation
  1. Preheat your oven to 350°F and spread the chopped nuts on a baking sheet. Toast them for about 6-8 minutes until fragrant, then allow to cool.
  2. In a mixing bowl, grind 3/4 cup of the oats into a flour consistency. Combine it with the brown sugar, melted butter, vanilla, salt, and cinnamon. Mix well before adding the egg.
  3. After incorporating the egg, stir in the baking soda, xanthan gum, oat flour, cooled nuts, chopped chocolate, dried cherries, and the remaining oats. Combine everything thoroughly and let it sit for an hour.
Baking
  1. Scoop portions of the dough onto lined baking sheets. Flatten each scoop slightly with your hands and sprinkle a little flaky sea salt on top if desired.
  2. Bake in the preheated oven for 10-13 minutes. Allow them to cool on the pan for a few moments before transferring to wire racks to cool completely.

Notes

Chill the dough for improved texture. Use fresh ingredients for optimal flavor. Do not skip adding sea salt for enhanced taste.