GLUTEN-FREE CHOCOLATE CHERRY OATMEAL COOKIES

Name: GLUTEN-FREE CHOCOLATE CHERRY OATMEAL COOKIES
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 20 cookies
Ingredients: 1 cup unsalted almonds; 2 cups old-fashioned rolled oats; ½ cup all-purpose gluten-free flour blend; 1 tsp baking soda; ½ tsp salt; ¾ tsp cinnamon; ½ cup nut butter; ¼ cup avocado or olive oil; ¼ cup honey; ¼ cup brown sugar; 1 egg; 1 tsp pure vanilla extract; ½ cup dried cherries; ½ cup dark chocolate chips

User Reviews

4.0

9 reviews

Good

Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings
20 cookies
Calories
205 kcal
Course
Dessert
Cuisine
American

GLUTEN-FREE CHOCOLATE CHERRY OATMEAL COOKIES

Reese Morris

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These healthy Gluten-Free Chocolate Cherry Oatmeal Cookies are packed with simple ingredients for a delicious snack that'll help you power through your day!

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Ingredients

Servings

1 cup unsalted almonds
2 cups old-fashioned rolled oats (not instant)
½ cup all-purpose gluten-free flour blend
1 tsp baking soda
½ tsp salt
¾ tsp cinnamon
½ cup nut butter (almond or peanut)
¼ cup avocado or olive oil
¼ cup honey
¼ cup brown sugar
1 egg
1 tsp pure vanilla extract
½ cup dried cherries
½ cup dark chocolate chips

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Instructions

Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper + set aside.
Using a food processor, pulse almonds until finely chopped/minced and almost flour-like.
Transfer almonds to a large bowl and add rolled oats, gluten-free flour, baking soda, salt, and cinnamon.
Mix well.
In a large bowl, combine almond butter, oil, honey, brown sugar, egg, and vanilla and mix well with a fork.
Fold in dried cherries and chocolate chips using a baking spatula, then mix in the oat mixture.
For best results, pop mixture in the fridge for 15 minutes. This is optional but makes the mixture easier to scoop.
Use a tablespoon to scoop heaping TBSP of dough (which should be super-thick) onto your parchment paper-lined baking sheet. Spacing each approx. 2 inches apart.
Bake until lightly browned for about 8-10 minutes. (mine were done at 8)
Use a spatula or fork to gently flatten each ball-o-oats into a flat cookie.
Allow to cool for 5 minutes on the baking sheet (this helps crisp up the edges and set the shape) before transferring to a wire cooling rack to finish cooling.
Complete in 2 batches if needed, allowing the mixture to sit in the fridge while you wait to bake the second batch. Enjoy!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 205kcal (10%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 132mg (6%) Potassium 164mg (5%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 119IU (2%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 205 kcal

% Daily Value*

Calories	205kcal	10%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	8mg	3%
Sodium	132mg	6%
Potassium	164mg	3%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	119IU	2%
Calcium	68mg	7%
Iron	1mg	6%