Dark Chocolate Cherry Almond Oatmeal Cookies (gluten-free)

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Can I get an “amen” for hearty, chewy, and densely delightful cookies? While I have a wide assortment of cookie recipes here, and of course never say no to variety, I very regularly opt for a biscuit that feels more like a meal than a delicate nibble. I find them so satisfying AND they really do make fantastic prep foods for grab-and-go treats.

This particular recipe is incredibly forgiving and keeps wonderfully well. Seriously, you can still enjoy these guys a week after baking them without much changing in the way of texture and flavour.

Don’t believe me? Why don’t you give it a try and see what I’m talking about ;)

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Dark Chocolate Cherry Almond Oatmeal Cookies

 

Prep time: About 5 minutes

Bake time: About 15 minutes

Makes roughly a dozen medium sized cookies

  

Ingredients

  • 1 free-range egg

  • 1/2 cup unsalted butter, melted (you can also sub for melted coconut oil for a dairy-free option)

  • 1/4 cup pure maple syrup

  • 2 tbsp coconut milk

  • 1 teaspoon pure vanilla extract

  • 2 1/2 cups gluten-free old fashioned rolled oats

  • 1/4 cup tapioca flour

  • 1/4 cup almond flour

  • 1/4 cup sweet sorghum flour

  • 1/4 cup coconut sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon sea salt

  • 2/3 cup chocolate chunks (the darker the better)

  • 2/3 cup dried cherries

  • 2/3 cup coconut chips

  • 2/3 cup almond slivers

 

Directions 

  1. Pre-heat oven to 350F and line a large baking sheet with parchment paper.

  2. In a large bowl combine the rolled oats, flours, coconut sugar, baking powder, cinnamon, and sea salt, and set aside.

  3. In another bowl or via an electric mixer (like a KitchenAid), whisk together the egg, melted butter (or coconut oil), maple syrup, coconut milk, and vanilla extract until well combined.

  4. Add the dry mixture to the wet mixture, and stir together until fully integrated.

  5. Fold in the chocolate chunks, cherries, almond slivers, and coconut chips.

  6. Place the batter in the fridge and let cool and set for 10-15 minutes.

  7. Form roughly 1/4 cup sized scoops of batter into balls, patting the tops down a little to form a cookie shape, and spacing each out evenly on your baking sheet.

  8. Bake for about 15 minutes, until firm and cooked through, and then let cool on a wire rack before enjoying!