Close up of two cookies on plate - one broken in half.

Gluten-free Oatmeal Walnut Cherry Cookies

I love oatmeal cookies. I especially love oatmeal cookies with nuts and fruit added. When I was first diagnosed with celiac disease in 2002, oats were considered to have gluten in them and I was very sad that I couldn’t eat them. I went about 8 years without eating oats at all until I discovered gluten-free oats. Now I eat gluten-free oats all the time and love to try new recipes with them.

I found this recipe at and decided to give it a try using sorghum flour in place of the two kinds of rice flours. These cookies turned out really yummy – crunchy on the outside and chewy on the inside.

All the ingredients for the cookies set out on the counter before starting.

Ingredients for cookies – Bob’s Red Mill are the main gluten-free ingredients available in my area.


  • 1 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/2 cup potato starch
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup packed light brown sugar
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups gluten free oats
  • 1 cup dried cherries
  • 1 cup chopped walnuts (or pecans)


Preheat oven to 375 degrees. Line two baking sheets with parchment paper or spray with non-stick olive oil spray. In a medium bowl, combine the sorghum flour, tapioca flour, potato starch, cinnamon, nutmeg, ginger, allspice, xanthan gum, baking soda, and salt. Stir to fully combine.

The dough before adding oats, walnuts and cherries.

The dough before adding oats, walnuts and cherries.

Using an electric mixer on medium speed, cream together the butter and sugars. Then beat in the egg and vanilla. Gradually add the dry ingredients to make a thick dough. Stir in the oats, cherries and nuts just until combined.

Cookie dough after adding the oats, walnuts ad cherries.

Dough after adding the oats, walnuts and cherries.

Drop 1/4 cup full mounds onto the lined pans. I formed the dough into balls and mashed them down a little bit.

Cookies on baking sheets ready to cook.

Cookies on baking sheets ready to cook.

Bake for 10-12 minutes (they will seem a little under done). Let cool on the pan for 5 more minutes (they cook a bit more here). Transfer to wire racks and let cool completely.

Finished cookies on baking sheet - cookies have grown together quite a bit.

Finished cookies after baking – they grew more than I thought they would.

Makes about 2 dozen cookies. (I made the cookies a little bit big, so I didn’t quite get 2 dozen.)

Close up of cookie on plate

Ready to eat!

Original recipe from adapted from Gluten Free Everyday by Robert Landolphi


Milo graphic

Milo says….

Those bad cats have been making fighting noises outside ALL night. Maizy wouldn’t let me go out to GET them because it was dark. I had to get up a lot and check out the window to see if they were there. NASTY cats!


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