Addictive Oatmeal Cookies with Dark Chocolate and Cherries. {GF}

Tired of boring, bland, or mushy gluten free baked goods? ME TOO. With most gluten free baking recipes I’ve found there is a lot to be desired; however, with this recipe you don’t have to make any sacrifices. Dare I say that I don’t even miss cakes or donuts with these on hand. These gluten free oatmeal cookies are chewy in the center, toasted around the edges and are packed full of flavor. They check all of my desert boxes and I know you will love them too.

What I appreciate most about this recipe is that you don’t have to hunt down ingredients that you wouldn’t normally have in your kitchen. Simply swapping white flour for almond flour adds a nuttiness to the flavor without any compromise in texture. Trust me, you’re going to be as addicted to these things as I am. (Send help – OR come over and eat some)

Maybe it’s just me, but I feel like they are somewhat healthy. (minus the sugar of course). At the very least, it’s a healthier swap than cakes. With the antioxidants in the dark chocolate, the fatty acids in the coconut, the heart healthy benefits of cherries and oats plus the flaxseed – this is a treat I don’t feel guilty about eating.

I really hope you try them and let me know what you think. I’ve spent hours adjusting and about a dozen batches later, this is what I settled on. The perfect oatmeal cookie. Let me know how it goes!

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GF Dark Chocolate + Cherry Oatmeal Cookies

Perfect for the gluten sensitive, these oatmeal cookies are a go-to recipe in our home. With a chewy center, crispy edges and pockets of cherry + dark chocolate, you’re in for a treat.

  • Total Time: 1hr
  • Yield: 1620 Cookies 1x



2 sticks cold butter (I use Country Crock Plant Butter)

2/3 Cups White sugar

2/3 Cups Dark brown sugar (packed)

2 tsp. Vanilla (Or sub vanilla extract with vanilla sugar) 

3 Cups Almond Flour (spooned in and leveled off)

2 tbs Flaxseed

Pinch of salt

2 Eggs

3 Cups Gluten free rolled oats

1 Cup Dried cherries

1 Cup Dark chocolate chips

2 Tbs. Cinnamon

1/2 Cups Organic shredded coconut

3 Tbs, grated apple or apple sauce


Step 1: Put on some jazz music and gather your ingredients like the fierce kitchen witch you are!

Step 2: Set out all of your ingredients onto the counter.

Step 3:  Using a stand mixer or hand blender, cream the butter and both sugars. Mix on low-medium speed until combined and fluffy looking. (2-3 minutes)

Step 4: Add in the eggs, flaxseed, salt, applesauce/grated apple, cinnamon and vanilla.  Mix until combined. (2 minutes)

Step 5: Add in the almond flour until combined, then add in the oats.

Step 6: Add in the coconut, chocolate chips and cherries. That’s it! Now you have two options: let the dough set in the fridge for half an hour or bake those babies right away. I personally prefer to let the dough sit in the fridge for about an hour and then bake. I find they don’t spread as much when the dough is cold. BUT if you can’t wait to eat them, I suggest putting the dough in the freezer for 15 mins while your oven preheats and then go for it. 

Step 7: When ready to bake, preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Step 8: With an ice cream scooper, scoop out the dough and empty the scoops out onto the parchment paper. Once the scoops are placed, pick those babies up and shape them into a ball, rolling them in between your palms. Put them back onto the baking sheet and smash them down with your palm. Just press those babies right into the pan to look like flat disks.

Step 9: The key to the perfect cookie here is the bake time. Mind the edges of the cookie. I bake mine for exactly 13 minutes but all ovens are different. Watch for the edges to become golden brown and then pull them out of the oven to cool down and set on the baking sheet. The middle might look under baked a tad, but don’t worry. Just watch the edges. (Make a note of how long yours took to bake for future perfection) 


* A note on freezing the dough: These have never made it to the freezer so I cannot speak to that. I eat them way too fast. I typically make a batch on Sunday and bake cookies as needed throughout the week. It makes a great guilt free gift or a fun treat for pop in guests.

* The applesauce or grated apple does make a difference in the texture of the cookie and the depth of flavor. I highly recommend not skipping it although you’re welcomed to if apples aren’t your thing.

* You can use other brown sugars (light or dark) but the extra molasses in the dark brown sugar does add to the chewiness and flavor.

* Above all, have FUN. Make the recipe as I do or adjust it to your liking. Either way, this is a recipe where flour is definitely not missed.

  • Author: Drea
  • Prep Time: 30
  • Cook Time: 10-15
  • Category: gluten free

Keywords: gluten free oatmeal cookies

Comments +

  1. Joe says:

    Fantastic cookies! Make a big batch, throw them in the fridge and enjoy over and over again!

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