Name: Cherry, Pecan, Chocolate Chip & Oatmeal Cookies
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 1 Cup Pecan, chopped and toasted; 2 1/4 Cups Old-fashioned oats, divided; 1 Cup Lakanto brown sugar substitute; 1/2 Cup Light butter, melted; 2 Tsp. Pure vanilla extract; 1 1/2 Tsp. Kosher salt; 1 Tsp. Cinnamon; 1 Large Egg; 3/4 Tsp. Baking soda; 1/2 Tsp. Xanthan gum (helps gluten-free recipes come together); 1/2 Cup Lakanto sugar-free chocolate chips; 1 Cup Dried tart cherries; Flaky salt to finish (Maldon is a fav!)

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If you’ve been following along here at My Curated Tastes, you know I love a baking challenge — especially when the end result is a cookie that absolutely everyone at the table can enjoy. These gluten-free Cherry, Pecan, Chocolate Chip and Oatmeal Cookies are exactly that. Packed with chewy oats, toasty pecans, sweet dried cherries and rich (sugar-free!) chocolate chips, they deliver big flavor without any all-purpose flour and without any added sugar. Whether you follow a gluten-free lifestyle or not, you are never going to miss a thing. I mean, does anyone really miss gluten? Full disclosure, I’m not gluten free. But since there are so many people in my life that are, I need to have some great recipes in my arsenal so I can feed everyone. Do you have that issue to? What I love about this is that no one would ever know it is a gluten free recipe – so don’t tell ‘em. This recipe is one of my new favorites, and I have a feeling it will become one of yours too. If you love recipes that are healthier but never sacrifice flavor, don’t miss my Gluten-Free Peanut Butter Cookies and my wildly popular Gluten-Free Chocolate Peanut Butter Cupcakes — both are crowd-pleasers that prove gluten-free baking can be just as indulgent as the original.

Another confession: this is my very first recipe using the mystery ingredient, Xanthan Gum. I’ve seen it pop up on cooking shows for years and always wondered what it actually does. So before diving into the recipe, I did my homework — and I’m so glad I did. Xanthan gum acts as a binding agent in gluten-free baking, mimicking what gluten naturally does in traditional recipes: it holds everything together, keeps baked goods from being crumbly and gives them that satisfying structure. Once I understood it, using it wasn’t the least bit intimidating. These cookies came out perfectly on the very first try, and I’m already plotting my next xanthan gum experiment. Keep reading — I’ve also included a full FAQ section below that explains everything you need to know about this ingredient before you get started.

Why This Recipe Works: Summary & Key Takeaways

These cookies succeed because every single ingredient is doing real work. There’s no all-purpose flour — instead, a portion of the oats is ground into fine oat flour, which gives the cookies structure while keeping them completely gluten-free. The xanthan gum steps in as the binder, pulling the batter together and preventing the cookies from falling apart. The Lakanto brown sugar substitute delivers the sweetness and moisture you expect from brown sugar, with zero added sugar and none of that artificial aftertaste. The result is a thick, chewy, loaded cookie that holds its shape beautifully and tastes like pure indulgence.

Gluten-free without compromise: Oat flour made from ground oats replaces all-purpose flour, and xanthan gum provides the binding that gluten normally would.
No added sugar: Lakanto brown monk fruit sugar substitute delivers perfect sweetness and moisture without any of the calories or artificial aftertaste.
Texture by design: The batter rests for a full hour before baking, allowing the oats to absorb all the liquid. This creates that perfectly chewy, dense cookie texture.
Layers of flavor: Toasted pecans, dried tart cherries, sugar-free chocolate chips, cinnamon and a finishing sprinkle of flaky salt make every bite interesting.
Foolproof technique: No mixer needed. A bowl, a whisk and a little patience for the resting time is all it takes.
Spread control: Pressing the cookies gently before baking and nudging them into shape right out of the oven gives you uniform, picture-perfect cookies every time.

Ingredients & Why Each One Matters

Pecans (chopped and toasted): Toasting the pecans before adding them to the batter is a non-negotiable step. It deepens their nutty flavor, brings out their natural oils and adds a satisfying crunch that contrasts beautifully with the chewy oat base.
Old-fashioned oats (divided): These do double duty in this recipe. A portion is blended into fine oat flour, which serves as the gluten-free flour base for the cookie. The rest stays whole, giving the cookies their hearty, chewy texture. Using old-fashioned (not quick-cook) oats is important for the right consistency.
Lakanto brown sugar substitute: This monk fruit-based brown sugar replacement mimics real brown sugar’s flavor and moisture contribution with no added sugar and no artificial aftertaste. It’s been a staple in my baking for over a dozen recipes now, and it never disappoints.
Light butter with canola oil (Land O’ Lakes): This is a go-to trick of mine for cutting back on calories and saturated fat without sacrificing richness. It has half the calories and half the WW points of regular butter. Regular butter works perfectly here too if that’s what you have on hand.
Pure vanilla extract: Vanilla rounds out all the warm flavors in these cookies — the cinnamon, the brown sugar, the chocolate — and adds depth without overpowering anything. Use pure, not imitation, for the best flavor.
Kosher salt: Salt is a flavor enhancer in baking. It sharpens all the other flavors and keeps the cookies from tasting flat or overly sweet.
Cinnamon: A warm, aromatic spice that pairs beautifully with oats, cherries and chocolate. It adds a cozy, bakery-style warmth to every bite.
Large egg: The egg binds the ingredients together and provides moisture. It also contributes to the slightly chewy texture of the finished cookie.
Baking soda: Provides a small amount of lift and helps the cookies spread and brown properly. It also contributes to that slightly crisp edge with a softer center.
Xanthan gum: The MVP of gluten-free baking. In the absence of gluten, xanthan gum acts as the binder that holds the cookie together and prevents it from being crumbly. This is my first time using it in a recipe, and it worked like a charm — perfectly set cookies with no gummy texture whatsoever.
Lakanto sugar-free chocolate chips: All the chocolatey richness with no added sugar. These melt beautifully in the oven and create those irresistible pockets of chocolate throughout the cookie.
Dried tart cherries: Chewy, slightly sweet and subtly tangy, dried cherries are a wonderful counterpoint to the richness of the chocolate and pecans. They add a pop of flavor and color that makes these cookies truly special.
Flaky salt (Maldon): Sprinkled on top just before baking, flaky salt is the finishing touch that elevates these cookies from great to extraordinary. It enhances the sweetness, balances the chocolate and adds a satisfying little crunch to each bite.

Possible Ingredient Substitutions

While I love this recipe exactly as written, here are some sensible swaps if you need to make adjustments:

Pecans → Walnuts: Walnuts are the most natural substitute for pecans in oatmeal cookies. Toast them the same way. Their slightly more bitter edge works beautifully with the sweet cherries.
Pecans → Almonds or Cashews: Both work well if walnuts aren’t your thing. Almonds give a firmer crunch; cashews bring a buttery, milder flavor.
Lakanto brown sugar → Coconut sugar: Coconut sugar is a natural, lower-glycemic substitute with a rich, caramel-like flavor. Note that it does contain sugar, so this would no longer be a sugar-free recipe.
Light butter → Regular unsalted butter: Regular butter works perfectly here. It will add a bit more richness and slightly more calories, but the recipe is otherwise unchanged.
Dried tart cherries → Dried cranberries or raisins: Dried cranberries offer a similar tartness and chew. Raisins are sweeter and milder but also delicious in an oatmeal cookie.
Lakanto chocolate chips → Dark chocolate chips: Regular dark chocolate chips (70% or higher) work great and keep the added sugar relatively low. Semi-sweet chips work too, though the cookies will be a little sweeter overall.
Flaky salt → Regular kosher salt: You can skip the flaky finishing salt if you don’t have any, but it really does make a difference. It’s worth picking up a box!
Egg → Flax egg: For a vegan version, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes. This works as a binder in most cookie recipes.

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How to Make Cherry, Pecan, Chocolate Chip & Oatmeal Cookies

Preheat the oven and toast the pecans. Preheat your oven to 350°F and position racks in the upper and lower thirds of the oven. Place the chopped pecans on a baking sheet and toast in the oven for about 7 minutes, until they’re fragrant and golden. Remove from the oven and let them cool completely.

Make the oat flour. In a blender (or food processor), grind ¾ cup of the old-fashioned oats until super fine — blend until it’s truly powdery. Sift through a fine mesh sieve into a bowl. Discard any larger pieces that don’t pass through. You’ll end up with about ½ cup of oat flour.

Mix the wet ingredients and spices. In a large bowl, combine the brown sugar substitute, melted butter, vanilla extract, kosher salt and cinnamon. Stir until well combined.

Add the egg and dry ingredients. Whisk in the egg. Then add the baking soda, xanthan gum and sifted oat flour. Whisk vigorously for about one minute. Note: Unlike traditional flour-based recipes where you don’t want to overmix, gluten-free recipes with xanthan gum actually benefit from a good beating — it helps the xanthan gum thicken and develop its binding properties.

Fold in the mix-ins. Add the toasted pecans, sugar-free chocolate chips, dried tart cherries and the remaining 1½ cups of whole oats. Stir until everything is evenly distributed.

Rest the batter. Cover the bowl and let the batter sit for about 1 hour. This is an important step — it gives the whole oats time to absorb all the liquid, which results in that dense, chewy texture and keeps the cookies from spreading too much.

Scoop and shape the cookies. Using an ice cream scoop or ¼ cup measuring cup, scoop the batter onto parchment-lined baking sheets. Leave about 2 inches between each cookie — they will spread. Gently press each one down with a fork to flatten slightly while keeping the round shape. Sprinkle with flaky salt.

Bake, rotating pans halfway through. Bake for 10–12 minutes, rotating the pans halfway through the baking time. The edges should be golden brown, but the centers will still look slightly underdone. That’s exactly what you want — they’ll firm up as they cool.

Shape and cool. Remove from the oven and immediately and gently nudge any uneven edges into a nice round circle using the back of a spoon. This is optional, but it gives you beautifully uniform cookies. Let them rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. ENJOY!

Storing Leftover Cookies

These cookies store beautifully, which makes them perfect for baking ahead. Once completely cooled, store them in an airtight container at room temperature for up to 5 days. Layer them with parchment paper between layers if stacking to prevent sticking.

For longer storage, freeze the cooled cookies in a zip-lock freezer bag or airtight container for up to 3 months. Thaw at room temperature for about 30 minutes before serving. You can also warm them briefly in a low oven (300°F for about 5 minutes) to refresh that just-baked texture.

If you’d like to freeze unbaked cookies, scoop the batter into rounds, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to the bake time.

How and When to Serve These Cookies

Everyday snacking: These are the kind of cookies you’ll want to keep on the counter all week. They’re filling enough to be a satisfying snack thanks to the oats and nuts, and wholesome enough not to feel guilty about it.
Dessert: Serve them slightly warm (pop in a 300°F oven for a few minutes) alongside a scoop of vanilla ice cream or a drizzle of sugar-free caramel for an impressive, effortless dessert.
Brunch: A cookie this loaded with oats, nuts and fruit fits right in on a brunch table alongside a bowl of fresh fruit and a good cup of coffee or tea.
Holiday cookie platters: These stand out beautifully on a holiday cookie tray — the cherries give them a festive pop of color and the flavor combination is sophisticated enough to impress.
Gifting: Stack them in a cellophane bag tied with a ribbon or pack in a cookie tin for a thoughtful homemade food gift. They travel and store well, making them perfect for gifting.
Gluten-free guests: Any time you’re entertaining and need to accommodate gluten-free or sugar-free dietary needs, these are the cookies to make. They’re so good that no one will feel like they’re missing out.

More Cookie Recipes You’ll Love

Looking for more cookie inspiration? Don’t miss these other favorites from My Curated Tastes:

Cranberry Pistachio Shortbread Cookies with White Chocolate — Buttery, festive and utterly gorgeous on a cookie tray.

Spelt and Oatmeal Raisin Cookies — A wholesome, hearty take on the classic.
Small Batch Almond Joy Cookies — All the flavor of your favorite candy bar in cookie form.
Cherry and Pistachio Biscotti — Perfect for dunking in your morning coffee.
Jumbo Fig, Pecan and Oatmeal Cookies — Big, bold and absolutely packed with flavor.

And if you fell in love with the Lakanto products I use in this recipe, check out two more recipes where I’ve put their chocolate melting wafers to delicious use: Chocolate Dipped Yogurt & Berry Bites and Nutty Chocolate Banana Bites. Both are quick, easy and feel like a total treat without the guilt!

Frequently asked questions and answers about Xanthan Gum

1. Are these cookies truly gluten-free?

Yes! These cookies contain no all-purpose flour. The flour base is made by grinding oats into a fine oat flour, and xanthan gum acts as the binder in place of gluten. If you have celiac disease or a serious gluten sensitivity, make sure to use certified gluten-free oats, as some oats are processed in facilities that also handle wheat.

2. What does xanthan gum do in baking, and can I skip it?

Xanthan gum is a natural food additive that acts as a thickener, stabilizer and binder — essentially mimicking the role that gluten plays in traditional baking. In gluten-free recipes, it’s what prevents baked goods from being dense, crumbly or falling apart. I would strongly recommend not skipping it in this recipe. Without it, the cookies may not hold together properly. A little goes a long way — only ½ teaspoon is needed for the whole batch.

3. Are these oatmeal cookies sugar-free?

Yes — there is no added sugar in this recipe. The sweetness comes entirely from Lakanto brown monk fruit sugar substitute and Lakanto sugar-free chocolate chips. These monk fruit-based products deliver genuine sweetness without the glycemic impact of regular sugar and without the unpleasant aftertaste of older artificial sweeteners. The dried cherries do contain natural fruit sugar, but no refined sugar is added anywhere in the recipe.

4. Can I make these oatmeal cookies without xanthan gum?

If you can’t find xanthan gum or prefer not to use it, you can try substituting with psyllium husk powder (use the same amount) or ground flaxseed (use double the amount with a little extra water). Both act as binders in gluten-free baking, though the texture may vary slightly. That said, xanthan gum is widely available online and at most grocery stores, and it’s the ingredient that gives these cookies the best results.

5. Why do I need to let the batter rest for an hour?

The resting time is important because the whole oats need time to absorb all the liquid in the batter. Skipping this step can result in cookies that spread too much during baking or have a wetter, less set texture. The rest also gives the xanthan gum time to fully hydrate and develop its binding properties. Plan ahead and use that hour to clean up your kitchen or prep for whatever’s next!

6. Can I use quick-cooking oats instead of old-fashioned oats?

Old-fashioned oats are recommended for this recipe because they provide more texture and structure than quick oats, which are more finely cut and tend to produce a mushier result. If old-fashioned oats are all you have, quick oats can work in a pinch, but the cookies will have a slightly softer, less chewy texture and may bake up a bit flatter.

7. Are these cookies good for people on Weight Watchers (WW)?

These cookies are a great option for Weight Watchers (WW) members. The use of Land O’ Lakes light butter with canola oil (which has half the calories and half the WW points of regular butter) and the Lakanto sugar substitute instead of real sugar makes these significantly lighter than traditional oatmeal cookies. Always calculate points based on the specific brands and portions you use.

8. How do I get my cookies to look perfectly round?

Right after the cookies come out of the oven, use the back of a spoon to gently nudge any uneven edges inward into a neat circle. You have about 60 seconds while the cookies are still warm and pliable. Let them rest on the baking sheet for 10 minutes after shaping before transferring them to a rack. This technique is completely optional but gives you that bakery-style, uniform look.

9. Can I freeze these cookies?

Absolutely! Baked cookies freeze well for up to 3 months in an airtight container. You can also freeze unbaked scooped cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 2–3 extra minutes to the bake time.

10. What is monk fruit sweetener and is it safe?

Monk fruit sweetener is a natural, zero-calorie sweetener derived from monk fruit, a small melon native to Southeast Asia. It’s recognized as generally safe (GRAS) by the FDA and has been used in Asian cooking for centuries. Unlike some artificial sweeteners, it has no known negative side effects and produces no bitter aftertaste. The Lakanto brand uses a blend of monk fruit extract and erythritol for a texture and taste that closely mirrors real sugar.

Cherry, Pecan, Chocolate Chip & Oatmeal Cookies

Why This Recipe Works: Summary & Key Takeaways

Ingredients & Why Each One Matters