Crafty Celiac

This irresistible gluten-free cookie is packed with dried cherries, coconut flakes, white chocolate chips, and oatmeal. Indulgently delicious, it should come with a warning as it’s practically impossible to resist reaching for more!

I think it’s also worth mentioning there’s a full tablespoon of cinnamon in this recipe, making it the ultimate comfort cookie. I used King Arthur brand gluten-free measure for measure flour in this recipe with good results in addition to Gluten-Free Prairie purity protocol oats. Let’s Do Organic Unsweetened Coconut Flakes carry a gluten-free label as do Herbalia Dried Tart Cherries.

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Gluten-Free Oatmeal Cherry Coconut Cookies

This irresistible gluten-free cookie is packed with dried cherries, coconut flakes, white chocolate chips, and oatmeal. It should come with a warning as it's practically impossible to resist reaching for more!

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Servings: 48 cookies

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 2 cups gluten-free measure for measure flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter softened
• ¾ cup light brown sugar firmly packed
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups dried cherries
• 1 cup old-fashioned rolled oats purity protocol or certified gluten-free
• 1 cup white chocolate chips
• 1 cup flaked coconut unsweetened

Method

 

1. Preheat oven to 375℉.
2. In a medium bowl add flour, cinnamon, baking soda, and salt; whisk to combine. Set aside.
3. In a large mixing bowl add butter, brown sugar, and granulated sugar; cream together for 2-3 minutes until light and fluffy. Scrape down sides of bowl.
4. Add eggs one at a time, blending well between each; add vanilla. Mix to combine well, occasionally scraping down sides of bowl.
5. Stir in cherries, old-fashioned oats, white chocolate chips, and coconut flakes.
6. Line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
7. Scoop the dough into tablespoon balls. Place each ball approximately 2 inches apart on prepared baking sheet.
8. Bake 6 cookies at a time in the preheated oven for approximately 10 minutes or until lightly browned. Cool on baking sheet for one minute before removing cookies to wire rack. Cool completely.
9. Enjoy warm or at room temperature. Store cooled cookies in an airtight container.

Notes

I used King Arthur brand gluten-free measure for measure flour in this recipe with good results, along with Gluten-Free Prairie purity protocol oats. Let’s Do Organic Unsweetened Coconut Flakes carry a gluten-free label as do Herbalia Dried Tart Cherries.