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 blitzed a portion of the oats into a powder, which ramps up the cookies’ chewiness, adds an additional layer of nutty flavor, and gives the cookie dough just enough structure. In a departure from traditional baking advice against overworking, it is actually advisable to vigorously mix gluten-free batters and doughs, like these cookies. Doing so improves the texture by ensuring the xanthan gum (an ultrafine powder used often to thicken and bind gluten-free doughs) is both fully hydrated and well dispersed
Flourless Oatmeal Cookies Gluten-Free Mix-Ins Sour Cherries Dark Chocolate Toasted Pecans Recipe Texture Gluten-Free Doughs
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