These Oatmeal Lace Cookies are gluten-free and full of chocolate and dried cherries. Crisp and buttery, they're so delicious that they'll become your new gluten-free go-to cookie!
Makes about 6 dozen
In a large mixing bowl, combine the oat flour, almond meal, salt, xanthan gum, baking soda and baking powder. Set aside.
In another large mixing bowl, combine the butter with the vanilla and sugars. Mix until everything is evenly blended. Then add the eggs and again, mix to blend.
Add the dry ingredient mixture to the wet ingredients and mix just until you no longer see dry areas.
Use a 1 1/4-inch cookie scoop to shape the cookies into balls of dough, placing them on the parchment-lined baking sheets as you go. There should be about 10 to 12 per sheet, with at least 2 to 3 inches between them.
Bake in the preheated 350°F oven until the cookies are golden along the edges, 8 to 10 minutes. Let them cool completely on the baking sheets, at least 15 minutes.
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.