Gluten-Free Oatmeal Cookies with Pistachios

Ingredients:

• 210g all-purpose gluten-free flour mix, recipe below
• 0.5 cup oat flour
• 1 teaspoon psyllium
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1 teaspoon of salt
• 220 g unsalted butter, room temperature
• 1 cup white sugar
• 1 cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2.5 cups gluten-free rolled oats
• 1 and 1/4 cups shelled pistachios
• 0.5 cups dried cherries

All-purpose gluten-free flour mix

• 400 g of millet flour
• 300 g sweet (glutinous) rice flour
• 300 g potato starch

Preparation:

1. Mix dry ingredients:

   
   In a bowl, combine flour mixture, oat flour, psyllium husk, baking powder, baking soda and salt.
   

2. Beat butter and sugar:

   
   Place the butter in the bowl of a stand mixer. Beat on medium speed until smooth. Add the white and brown sugars. Once the sugar is completely combined with the butter and the mixture is creamy, stop the mixer.
   

3. Knead the dough:

   
   Using a mixer, add the eggs, one at a time. Stir in the vanilla extract.
   
4. Without stopping the mixer, add about a quarter of the dry mixture to the dough. When the flour is completely incorporated, add more. Continue adding the flour mixture until it's completely incorporated.
5. Stir the oats, pistachios, and dried cherries into the dough. Once they are completely mixed into the dough, turn off the mixer.
6. Place the dough in a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. It's best to leave the dough in the refrigerator overnight.

7. Cookie:

   
   Preheat oven to 190°C and line a baking sheet with parchment paper.
   
8. Using a small ice cream scoop, scoop out a ball of dough. If you don't have an ice cream scoop, scoop out ping-pong ball-sized portions. Place six balls of dough evenly spaced on the prepared baking sheet. Place the baking sheet in the oven.
9. Bake until the cookies are crisp around the edges but still slightly soft in the center, 12 to 15 minutes. Remove from the oven while still soft to the touch. Let cool on the baking sheet for at least 20 minutes, then carefully transfer to a wire rack to cool completely.
10. Repeat with the remaining cookie dough. Alternatively, you can wrap the dough in plastic wrap and refrigerate it for fresh cookies anytime.

11. All-Purpose Gluten-Free Flour Mix:

    
    Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.
    

12. Variations:

    
    If you don't eat dairy, you can use vegan "butter." If you don't eat nuts, omit the pistachios!
    
    

    Recommendations:

    
    If you're measuring ingredients by weight, you can substitute any of the last ingredients with your favorites. I love adding chocolate chips, raisins, walnuts, or dried cranberries to these cookies.