Description
These gluten free cardamom oatmeal cookies are perfectly chewy with crisp, caramelized edges and are ready in just 30 minutes without any chilling. Rolled oats lend to the chewy texture while ground cardamom and dried cherries add gorgeous flavor.
Ingredients
- 1 cup (about 140 grams) 1:1 gluten free flour mix
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1 1/2 cups rolled oats
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 large egg + 1 egg yolk, at room temperature
- 1 cup dried tart cherries
Instructions
Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
Add the flour, salt, baking soda, baking powder, and cardamom to a medium bowl and whisk to combine. Then, whisk in the oats until evenly distributed.
Add the butter to the bowl of a stand mixer. Using the paddle attachment, beat the butter for about 1 minute on medium speed until creamy. Scrape down the bowl, then add the granulated and brown sugars. Beat on medium until fluffy and more pale in color, about 2-3 minutes. Scrape down the bowl. With the mixer on low, add the vanilla, egg, and egg yolk, mixing until well combined.
Scrape down the bowl. With the mixer on low, add the flour/oats mixture. Once it is fully combined, add the dried cherries. Mix on low until evenly distributed.
Using a 1-ounce cookie scoop to portion out the dough, place level scoops of dough at least 2 inches apart on the lined baking sheets. Bake 12-15 minutes until the cookies are just starting to turn golden around the edges then remove from the oven. Cool the cookies on the baking sheets for at least 5 minutes before moving to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature and enjoy them within 5-7 days.
Notes
- For the most accurate flour measurement, use the spoon/level method or a kitchen scale to measure out 140 grams.
- If you’re not gluten free, I’ve tested this recipe with 1 cup of standard all-purpose flour and it yields the same delicious results. Use the spoon/level method or measure out 120 grams with a kitchen scale.
- If you are celiac/gluten free, make sure to look for certified gluten free rolled oats.
- If you don’t want to use dried cherries, I recommend using an equal amount of dried cranberries, raisins, chocolate chips, or nuts instead.
- I recommend using a 1-ounce cookie scoop to portion out the dough, which is the equivalent of 2 tablespoons. If you don’t have one, use a tablespoon measure to scoop up 2 tablespoons, then briefly roll together in a ball and place on the baking sheet.
- These cookies would be great for a homemade ice cream sandwich! Use your favorite ice cream to sandwich in between them or use this vegan one from the archives.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: dessert