These healthy Gluten-Free Chocolate Cherry Oatmeal Cookies are packed with simple ingredients for a delicious snack that'll help you power through your day!
Line a baking sheet with parchment paper + set aside.
Using a food processor, pulse almonds until finely chopped/minced and almost flour-like.
Transfer almonds to a large bowl and add rolled oats, gluten-free flour, baking soda, salt, and cinnamon.
Mix well.
In a large bowl, combine almond butter, oil, honey, brown sugar, egg, and vanilla and mix well with a fork.
Fold in dried cherries and chocolate chips using a baking spatula, then mix in the oat mixture.
For best results, pop mixture in the fridge for 15 minutes. This is optional but makes the mixture easier to scoop.
Use a tablespoon to scoop heaping TBSP of dough (which should be super-thick) onto your parchment paper-lined baking sheet. Spacing each approx. 2 inches apart.
Bake until lightly browned for about 8-10 minutes. (mine were done at 8)
Use a spatula or fork to gently flatten each ball-o-oats into a flat cookie.
Allow to cool for 5 minutes on the baking sheet (this helps crisp up the edges and set the shape) before transferring to a wire cooling rack to finish cooling.
Complete in 2 batches if needed, allowing the mixture to sit in the fridge while you wait to bake the second batch. Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!