These Gluten-Free Oatmeal Chocolate Cherry Lace Cookies are super crisp and buttery, and have bits of goodies in every single bite. They are lovely Christmas cookies, or any day cookies!This post contains Amazon affiliate links for your convenience at no additional cost to you.
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! 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 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.
So whether you make these Gluten-Free Oatmeal Chocolate Cherry Lace Cookiesf or Christmas or for any other occasion, I hope you love them as much as my family and I do.
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. 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! 😉
These Gluten-Free Oatmeal Chocolate Cherry Lace Cookies are super crisp and buttery, and have bits of goodies in every single bite.
Makes 6 dozen
- 1 cup unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 1 cup granulated sugar
- 1/2 cup golden brown sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup oat flour (see notes)
- 1 cup almond meal
- 1 teaspoon xanthan gum (see notes)
- 1/4 teaspoon baking soda
- 3/4 teaspoons baking powder
- 2 cups semisweet chocolate chips
- 1 1/2 cups dried cherries, roughly chopped
- 1/2 cup rolled oats
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 cookie 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!
It's very easy to make your own oat flour by putting oats in a food processor with the blade attachment and blending until you've got a fine powder. You can also purchase oat flour here.
Xanthan gum can be bought for home use and is a great way to thicken and stabilize gluten-free baked goods. Get it here.