After years in the gluten-deprivation tank, I’m finally re-learning how to bake. For years, I’ve largely gone without cookies, cakes and bread in our house, and that’s been fine for the most part. I’ve focused on health and weight-loss and having baked goods around predictably works against my health goals. But with the online gluten-free blogger community bursting with talent like Karina, Shauna, Jen, Elizabeth, Betsy, Lisa and Elana posting all of their amazing baking recipes…let’s just say that I’ve been feeling brave.
Almost weekly, I’ve been digging out my little bags of gluten-free flour and stacking them on the counter, scooping them into bowls to be transformed into crusty boules, graham crackers, pumpkin pie, fruit crisps…and now – oatmeal cookies. Oatmeal cookies make me think of my mom. Not that she made oatmeal cookies all that often, but the warm smell of cinnamon baking in the house is one of those sensory memories that is forever wrapped up with the best things in childhood. I can remember stepping up to the big glass cookie jar on the pantry shelf. The jar that for so long forced me to stand on tippy-toes to unlatch the closure, and I’d tip the jar just a bit so that I could reach down and grab a cookie from the bottom of the jar. I wish I had a photo of the pantry – with that cookie jar and the metal “Charles Chips” cannister full of crispy potato chips perched on the white painted shelf, slightly grubby from heavy use. It was a very good pantry.
Oats. I’ve been a fan for as long as I can remember…in my breakfast bowl, in cookies, granola bars – any way you make them, I’ll be happy to dig in. I am so thankful for all of the gluten-free oats out there now. Our reigning Iron Chef Champion, Emily, is responsible for this particular recipe. Having that oatmeal cookie smell in the house is almost as good as the cookies themselves! The resulting cookies are the stuff of childhood memory – laden with chewy oats, a burst of tart cherry in every bite, and the warmth of cinnamon and vanilla. The perfect cookie, if you ask me.
1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 egg
1 tablespoon vanilla
3/4 cup gluten-free all purpose flour (choose one with xanthan gum in it, or add 1/4 tsp xanthan)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup rolled oats
3/4 cup tart dried cherries, chopped coarsely
- Preheat oven to 350. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, egg and vanilla until smooth. In a separate bowl, sift together the flour, soda, cinnamon and salt. Stir the dry ingredients into the wet until combined. Stir in the oats and raisins.
- Chill the dough for 60 minutes.
- Scoop by the tablespoon onto the baking sheet. Bake for 12 minutes. Let cool on the baking sheet for 5 minutes, then transfer cookies to a rack to cool.
143 cal per cookie, 60 cal from fat, 6g fat, 25mg cholesterol, 135mg sodium, 5mg potassium, 2g fiber, 5g sugars, 2g protein
The Whole Kitchen 
oatmeal raisin cookies are my very favorite. I think i’ve had them with cherries before, but i always go back to raisins. i can’t help it! either way, it’s great that this is such an easy gf substitute, and i think it’s great you’re baking! i still think about the pretty bread you made a few weeks ago :).
Heather – I generally prefer raisins, too, but the Hubs cannot deal with raisins in his baked goods. It’s a real problem, and we’re trying to get him help for this tragic issue, but in the meantime, it’s cherries in the cookies. 😉
I’ve always enjoyed the flavor of store-bought oatmeal raisin cookies but prefer a softer texture. I think I’ll achieve that with your recipe here. I’m gonna try it for sure – although I may replace the cherries with choc chips and some chopped walnuts. 🙂
Sabera – let me know what you think of the cookies. Such a warm, cozy cookie.
Oh those look great! Oatmeal cookies always make me think of my mom too, she used to let us help her make them every week. Great post!
Thanks, Patty!
I was looking for a wheat free cookie that didn’t have lots of ingredients! My son can’t have wheat or cocoa. This one worked well! I substituted oil and apple sauce for the butter, used coconut sugar instead of brown sugar (and a bit less), and used carob chips instead of cherries. They are so good! Will make them again!
So glad the recipe worked for you, Susan – sometimes I think gluten free recipes are actually easier to make substitutions – no pesky gluten proteins to interrupt!