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YIELDS:

2 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

0 hours 20 mins

TOTAL TIME:

0 hours 25 mins

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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!)

DIRECTIONS

1) Preheat oven to 350 degrees F. Place racks in the upper and lower thirds of oven. Place the chopped pecans on a baking sheet and toast in the oven for about 7 minutes until fragrant and toasty. Let cool.

2) Next, in a blender, grind up 3/4 cup of the oatmeal and create oat flour. Let it blend until super fine. Sift through a fine sieve into a bowl. Discard all the big pieces. You’ll wind up with about 1/2 cup of flour. In a bowl, mix the brown sugar substitute, melted butter, vanilla, salt and cinnamon until combined. Whisk in the egg, then add the baking soda, xanthan gum, and oat flour. Whisk vigorously for about one minute. (Unlike flour that has gluten, you do want to work gluten-free recipes using xanthan gum.  They need a good “beating” to help thicken the mixture.)

3) Add pecans, chocolate chips, cherries and the 1 1/2 cups of oats into the batter. Cover and let sit for about an hour to let the oats absorb all the liquid.

4) Using an ice cream scoop or 1/4 cup measuring cup, scoop the batter onto parchment-lined baking sheets. Leave 2 inches between each cookie (they spread). Gently press the cookies down with a fork, keeping the round circles. Sprinkle with the flaky salt.

5) Bake, rotating pans halfway through the bake, until golden brown around the edges, 10-12 minutes. The middle will still look unbaked.

6) Remove from the oven and gently nudge the edges into a nice round circle with the back of a spoon. This will just make the cookies uniform in size and shape and is completely optional! Let rest on the baking sheet for 10 minutes then transfer to a rack and cool completely. ENJOY!

NOTES: These gluten-free cookies are so good; you are never going to miss gluten!!! I mean really, does anyone “miss” gluten? This cookie has something for everyone and is one of my new favorites. My Cherry, Pecan, Chocolate Chip and Oatmeal Cookies are packed with yumminess but have no added sugar and no all-purpose flour.

Full disclosure, this is my first recipe using the mystery ingredient, Xanthan Gum.  I’ve seen it used on cooking shows and I’ve never understood its purpose.  While I’m not gluten-free, I certainly know plenty of people that are and when I’m making treats I want to be able to include them.  I have successfully made so many gluten-free treat recipes (be sure to check out my Gluten-Free Peanut Butter Cookies and Gluten-Free Chocolate Peanut Butter Cupcakes), but I’ve never experimented with using Xanthan gum.  So, I had to do some research to find out what that ingredient is all about before I got into the recipe.

Frequently asked questions and answers about Xanthan Gum

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Xanthan gum is a natural food additive derived from a fermentation process involving a specific type of bacteria. It is a polysaccharide that acts as a thickening, stabilizing, and emulsifying agent – basically, it acts like gluten to hold the batter, dough or in this case, cookie, together.

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In baking, xanthan gum is commonly used to provide structure, improve moisture retention, and enhance the texture of gluten-free baked goods. It helps mimic the properties of gluten, which is absent in gluten-free flours.

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Xanthan gum helps gluten-free baked goods retain their shape and structure, preventing them from becoming dense or crumbly. It also helps improve the overall texture, creating a softer crumb.

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The recommended amount of xanthan gum varies, but a general guideline is to use between 1/4 teaspoon and 1 teaspoon per cup of gluten-free flour blend. Too much xanthan gum can result in a slimy or gummy texture, while too little may lead to crumbly baked goods. In this recipe, we made our own “oat flour” by grinding up oatmeal. The 1/2 tsp measure works just right in this recipe.

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Xanthan gum should be whisked or stirred into the dry ingredients before adding any liquids. This allows it to distribute evenly throughout the dry mixture. Avoid beating the batter excessively once the xanthan gum is added, as this can cause the xanthan gum to become overly sticky and gummy. For best results, let the batter rest for at least 5-10 minutes after mixing to allow the xanthan gum to fully hydrate and develop its thickening properties. You’ll note we had our batter sit an hour to completely hydrate the oats as well. Only a small amount of xanthan gum is needed (usually 1/4 to 1 tsp per cup of flour). Too much can make baked goods gummy.

Once I did my homework and understood what it was and what it does, using this ingredient in the recipe wasn’t the slightest bit scary.  The cookies came out great, so I’m sure I’ll be using it again.

I’ve also used another product that I’m kind of hooked on.  The Lakanto brown monk fruit sugar substitute and the Lakanto sugar-free chocolate chips have been used in about a dozen of my recipes, so far, and I’m loving them.  So are friends and family.  You get the right amount of sweetness, none of the dreaded aftertaste you get with some artificial sweeteners and none of the calories.  I can’t say enough about them.  Check out some of my other favorite recipes where I’ve used their chocolate melting wafers to make Chocolate Dipped Yogurt & Berry Bites and Nutty Chocolate Banana Bites.

So in this recipe, I’ve eliminated added sugar too. I regularly also use a light butter with canola oil from Land o’ Lakes.  It has half the calories and half the points if you are a WW member.  I keep it in my arsenal of tricks for cutting back on calories and saturated fats.  If you don’t have or don’t want to use it, regular butter is just fine.  Healthy oats, dried cherries and pecans round out the cookie’s ingredients.  Making them is pretty simple too.  To get started, preheat the oven to 350 degrees F.

Chop up the nuts and place them on a baking sheet and toast in the oven for about 7 minutes until fragrant and toasty. Let cool. 

Next, in a blender, grind up 3/4 cup of the oatmeal and create oat flour. Let it blend until super fine. You could do this in a food processor too. Sift through a fine sieve into a bowl. Discard all the big pieces. You’ll wind up with about 1/2 cup of flour. In a bowl, mix the brown sugar substitute, melted butter, vanilla, salt and cinnamon until combined. Whisk in the egg, then add the baking soda, Xanthan gum, and oat flour. Whisk for about one minute.

Add pecans, chocolate chips, cherries and the 1 1/2 cups of oats into the batter. Cover and let sit for about an hour to let the oats absorb all the liquid. 

Using an ice cream scoop or 1/4 cup measuring cup, scoop the batter onto parchment-lined baking sheets. Leave 2 inches between each cookie (they spread). Gently press the cookies down with a fork, keeping the round circles. Sprinkle with the flaky salt. 

Bake, rotating pans halfway through the bake, until golden brown around the edges, 10-12 minutes. The middle will still look a little unbaked. 

Remove from the oven and gently nudge the edges into a nice round circle with the back of a spoon. This will just make the cookies uniform in size and shape and is completely optional! Let rest on the baking sheet for 10 minutes, then transfer to a rack and cool completely. If you like this recipe, be sure to leave a comment below.

Looking for other cookie recipes?  Don’t miss these favorites:

Cranberry Pistachio Shortbread Cookies with White Chocolate

Spelt and Oatmeal Raisin Cookies

Small Batch Almond Joy Cookies

Cherry and Pistachio Biscotti

Jumbo Fig, Pecan and Oatmeal Cookies