There’s something about these hearty flourless oatmeal cookies that hits just right. They have a homespun appeal that says, “I’m wholesome enough to eat for breakfast—but decadent enough to satisfy as dessert.” Jammed with mix-ins including dried sour cherries, rich chunks of dark chocolate, crunchy toasted pecans, and a rounding hit of warm cinnamon, it’s a gluten-free oatmeal cookie that just may take the place of your go-to version.
To make up for the loss of the all-purpose flour found in a traditional oatmeal cookie recipe, we blitz a portion of the oats into a fine powder, adding just enough structure to bring the cookie dough together, while also ramping up the cookies’ chewiness and adding an additional layer of nutty flavor.
In a departure from traditional baking advice against overmixing, it is actually advisable to vigorously mix gluten-free batters and doughs, like these cookies. Doing so builds better structure and, if your mixture contains xanthan gum, helps ensure the ultrafine powder is dispersed evenly.