Gluten-Free Oatmeal Cherry Cookies With All Natural Sweeteners

Hey hey hey! Juju here coming at you with my hubs favorite dessert ever (especially fresh from the oven!) and it’s time to share the love! These are gluten free, low FODMAP, and if you have colitis or any digestive issues, these ingredients *should* be well tolerated. I am not a medical professional and cannot treat or diagnose, this is just what I feed my husband and he is doing very well on it. Consult your physician before making any dietary changes.

Gluten-Free Maple Honey Cherry Oat Cookies

Gluten-Free Maple Cherry Oat Cookies: A delicious blend of honey, maple syrup, and dried cherries in a gluten-free oatmeal cookie base.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 30 cookies

Ingredients

  

• 1 cup King Arthur Gluten-Free All-Purpose Flour
• 1 cup old fashioned or rolled oats
• 1/2 cup unsalted butter room temperature (one stick)
• 1/4 cup honey
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract optional
• A pinch of salt
• 1/2 cup dried cherries or fruit of choice chopped finely (as tolerated)
• 1/2 teaspoon baking soda

Instructions

 

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a large mixing bowl, cream together the butter, honey, and maple syrup until light and fluffy.
• Add the egg, vanilla extract, and orange extract (if using), beating until well combined.
• In a separate bowl, sift the King Arthur Gluten-Free All-Purpose Flour, baking powder and a pinch of salt. Combine the oats with the sifted mixture.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
• If tolerated, fold in dried cherries or dried fruit of choice.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart. Don’t worry about them spreading, see notes
• Flatten the cookies into cookie shapes
• Bake in the preheated oven for 10 minutes or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies don’t spread so make sure you flatten them with the back of a spoon or a fork. They cook in ten minutes for me and look too brown but they’re really soft cookies. 

I can fit 15 per tray since they don’t change shape, I put both trays in at the same time and the whole batch is done in ten minutes!

Keyword cookies, gluten free, Low FODMAP