Gluten-Free Oatmeal Cookies with Chocolate Chunks and Dried Cherries
Why This Recipe Works
Creating a recipe for chewy, moist, gluten-free oat cookies turned out to be more challenging than we had anticipated. Packing so much oat flavor in our cookies meant using a full 3 cups of oats, and while our cookies had great oat flavor, they were tough and dry as a result. The oats were soaking up all the available liquid, so instead of stirring them into the cookie dough raw, we decided to beat them at their own game: We soaked half of the oats (toasted first to bring out their full flavor) in warm water before adding them to the dough. This succeeded in creating soft cookies, but now they were too cakey. The cakeyness was thanks to our flour blend, as all the starches in it were giving the cookies a tender, delicate crumb. Substituting 4 ounces of almond flour for a portion of the flour blend contributed additional protein and fat, turning our cookies into the chewy, moist version we were after. Chopping the dried cherries and bittersweet chocolate ensured bright flavor in every bite.