This is not your Grandma’s Old Fashioned Oatmeal Cookie! I decided to give the ever popular Oatmeal Cookie a makeover! I have been craving a cookie with texture, flavor and chewiness. I have been experimenting with Bob’s Red Mill Gluten Free Oats and dreamed this cookie up after many, many years of craving! I haven’t been eating oats, Gluten Free or not for at least 6 years. Every time I did I would get sick immediately. During the winter time there is nothing better than a warm bowl of oatmeal. I like to put dried fruit and honey in mine. I decided to make the cookies and see if I had a reaction. Lucky for me … All is well! It was worth the wait!
I love the flavor of the creamy chocolate chips and the tartness of the cherries! The sweetness of the cookie has a nice balance of the dark brown sugar’s caramel like flavor to balance out the cherries and chocolate. The honey is the perfect compliment to the oats … speaking of which … these are the most beautiful big oats that I have ever seen! The oats make the cookie’s hearty crunch so satisfying that you will be very happy with just one or two cookies. I decided to add the flaxseed meal to add to the wholesome goodness of the combination of ingredients – antioxidants from the chocolate,
potassium and melatonin from the dried cherries, omegas from the flaxseed meal, fiber from the flaxseed meal and oats.
So no guilt from these cookies!
Gluten Free Cherry Chocolate Chip Oatmeal Cookies
makes approximately 2 dozen small cookies.
2 cups Bob’s Red Mill Gluten Free Rolled Oats
1/2 cup flaxseed meal
1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt
2 large eggs
3/4 cup butter or non-dairy Earth Balance butter – room temperature
3/4 cup dark brown sugar
1/4 cup honey
1 Tbl Gluten Free Vanilla
Mix the wet ingredients – eggs, butter or non-dairy butter, dark brown sugar, honey, vanilla in a standing mixer.
In a separate bowl, mix all of the dry ingredients with a fork or whisk to break up any clumps. Incororate the dry ingredients into the wet ingredients in the standing mixer.
Add the chopped dried cherries and chocolate chips.
Put the dough into a container with a lid and into the refrigerator for 30 minutes, overnight is better if you can wait. Chilling the dough will help meld the flavors of the ingredients.
Bake at 350 for 13 – 15 minutes on a baking sheet lined with parchment paper. I used a #70 spring scoop to make a two bite cookie.
This is the perfect cookie with your favorite hot beverage – coffee, tea or milk, even non-dairy in front of the fire sharing good times with family and friends.