These healthy Gluten-free Cherry Chocolate Oatmeal Cookies are sweetened with coconut sugar, dried cherries, and chocolate chips. Made with a combination of oatmeal and oat flour, they're soft and chewy with crispy edges!
If it feels like it's going to be a cookie-baking day in your home, may I suggest these wholesome Gluten-Free Cherry Chocolate Oatmeal Cookies?
❤️ Why this recipe works
- These oatmeal cookies with chocolate chips and dried cherries are sweet, but not too sweet. They're soft and chewy. And they're a perfect treat when you want a small bite of something to satisfy a sugar craving. Above all, they're gluten-free, made with oatmeal and oat flour!
- There's no need to deny yourself a cookie just because you can't have gluten in your diet!
- And if you're cutting back on sugary sweets but finding it hard to do so, a small cookie made with low-glycemic coconut sugar may be your answer. Instead of indulging in a large piece of cake or gooey dessert, have a healthy oatmeal cookie with chocolate chips and cherries to satisfy that sweet tooth!
- These cookies have a hint of almond flavouring which complements the cherries and chocolate. Cherries and chocolate are a favourite flavour combination that I use often.
Let's make a quick batch of healthy oatmeal cookies with chocolate chips!
- rolled oats: use certified gluten-free rolled oats, if necessary
- oat flour: make it yourself by grinding rolled oats in a blender. Measure the oat flour AFTER you grind the oats, not before
- coconut sugar: has a lower-glycemic index than regular sugar so it won't spike your blood sugar in the same way. It also has a flavour similar to brown sugar. Dried cherries and chocolate added plenty of sweetness.
- butter: softened to room temperature
- pure almond extract: almond flavouring is delicious with cherries and chocolate. However, you can use vanilla if you prefer.
- egg: at room temperature
- baking soda
- sea salt
- dried cherries: chop them with a knife into smaller pieces
- chocolate chips: your choice. Enjoy Life brand is gluten-free and dairy-free, Lily's and Krisda are stevia-sweetened.
🥄 Got 20 minutes? Here are the easy instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 350°F.
- Cream the softened butter and coconut sugar with an electric mixer. Add the almond extract and egg and beat until well combined.
- Combine the oat flour, rolled oats, baking soda and salt in a separate bowl. Gradually add to the creamed mixture until well combined.
- By hand, stir in the chopped dried cherries and chocolate chips.
- Use a cookie scoop (or drop by tablespoonfuls) on to baking sheets. Flatten slightly. Bake for 8 - 10 minutes or until lightly browned. Remove from oven, let them cool on the baking sheet for 5 - 10 minutes, then cool completely on a cooling rack.
🥶 Storage instructions
These cookies will last several days in a covered container at room temperature. For longer storage, freeze in an airtight container for three months or more.
👍🏼 Helpful Tips
Freeze half the dough for later
- If you don't want to bake a whole batch, freeze half the dough in a tightly covered container.
- Then thaw, scoop and bake as usual when you're in the mood for a warm cookie, fresh from the oven!
Freeze cookie dough balls
- If you have time, form the cookies into balls on a baking sheet then freeze until firm and solid.
- Remove from the freezer and store the balls of dough in an airtight container or ziplock bag. They'll be ready to bake at a moment's notice!
How to bake frozen cookies
- Let the dough defrost overnight in the fridge or for a couple of hours at room temperature, then bake as directed in the recipe.
- If you can't wait, bake them frozen! However, you'll need to make a few adjustments to the recipe to guarantee success. First, use a lower oven temperature. Preheat the oven to 330°F. and place the cookie dough balls on a parchment-paper lined baking sheet. Bake for 10 - 15 minutes instead of 8 - 10 minutes.
- A lower baking temperature allows the dough to melt and spread and prevents the center from being underbaked.
🗒 More gluten-free oatmeal cookie recipes
Make a batch today for lunches or afternoon snacks. Enjoy, everyone!
This post has been updated with extra information to make it more helpful. The recipe remains the same.
📖 Recipe Card
Gluten Free Cherry Chocolate Oatmeal Cookies
- ½ cup butter, softened
- ½ cup coconut sugar
- ½ teaspoon pure almond extract
- 1 large egg, at room temperature
- 1 ¼ cups oat flour, certified gluten-free, if necessary*
- 1 ½ cups rolled oats, certified gluten-free, if necessary
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dried cherries, chopped
- ½ cup chocolate chips
- Heat oven to 350°F. Line 2 baking sheets with parchment paper.
- Cream butter and sugar together with an electric mixture until fluffy. Add almond extract and egg and beat until smooth.
- In a separate bowl, combine oat flour, oats, baking soda, and salt.
- And to creamed mixture and beat just until combined. Stir in chopped dried cherries and chocolate chips.
- Use a cookie scoop or drop by tablespoonfuls on to parchment paper-lined baking sheets. Flatten slightly. Bake for 8-10 minutes or until golden brown. Let sit on baking sheet for 3-4 minutes, then transfer to a wire rack to cool.