I’m definitely one of those people who thinks it’s nutty to put your Christmas decorations up any earlier than December 1st. And with Halloween just moments behind us, I’m focused on Thanksgiving. So why in the world am I going to tell you these cookies will be perfect for your holiday cookie exchange now!?
It’s because my Christmas cactus just started blooming! Really! And it’s Friday so I have to share them for Friday Flowers! Christmas cactus is so beautiful and I look forward to this time each year when the buds appear and then open slowly to reveal their gorgeous, vibrant red color.
I realize, early as it may be, that some of you might be already hearing your friends and family planning their holiday parties and cookie exchange parties. It’s nutty — and so are these super delicious, gluten-free, Oatmeal Almond Chocolate Cherry Lace Cookies. It’s a mouthful, I know. (Yes, pun intended!)
How perfect would these be for a gluten-free cookie exchange? Really, they’re perfect for any cookie exchange! They’d be the biggest hit, I’m sure! Yes, I’m tooting my own horn — which I think is fine, because these are ridiculously delicious!!!
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- ½ cup golden brown sugar
- 1 teaspoon sea salt
- 2 eggs
- 1 cup oat flour (see notes)
- 1 cup almond meal
- 1 teaspoon xanthan gum
- ¼ teaspoon baking soda
- ¾ teaspoons baking powder
- 2 cups semisweet chocolate chips
- 1-1/2 cups dried cherries, roughly chopped
- ½ cup oats
- Preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper.
- In a large mixing bowl, combine the butter with the vanilla, sugars, and salt. Mix until everything is evenly blended. Then add the eggs and again, mix to blend completely.
- All at once, gently stir in oat flour, almond meal, xanthan gum, baking soda, and baking powder. As soon as it's fully incorporated, fold in the chocolate chips, cherries and oats.
- Use a 1-1/4-inch ice cream scoop (or teaspoon) to shape the cookies into balls of dough, placing them on the parchment-lined baking sheets as you go. There should be about 12 per sheet, with about 2 to 3 inches between them.
- Bake in the preheated oven until the cookies are almost dry and golden along the edges, about 8 to 10 minutes. Let them cool on the baking sheet for about 10, and cool at least until they are room temperature before serving.
- These cookies will become quite flat when you bake them. That's how they should be! Though delicate, they hold together very well, and when you hold them up to the light and you'll see why they're called lace cookies!
Xanthan gum can be bought for home use and is a great way to thicken and stabilize gluten-free baked goods. Xanthan Gum is primarily from cellulose from corn or cabbage, and it functions similarly to gelatin.
Up to 3 days and at least 1 hour ahead of time: Make the cookie dough.
Up to 1 day and at least 45 minutes ahead of time: Bake the cookies.
If you make the dough ahead of time, store it in the refrigerator, double wrapped in plastic. You can make the dough up to 2 weeks in advance and store it in the freezer, double wrapped in plastic wrap. The best way to store the dough is to shape it into the cookie balls first — then you’re ready to go! If you’re not serving the cookies right away, store them in an air-tight container at room temperature. And you can store baked cookies in the freezer for a longer life — but I doubt you’ll have any to store! 😉