Gluten-Free Dairy-Free Oatmeal Kitchen Sink Cookies with Coconut Flour and Steel Cut Oats

Sometimes you just have to fill a craving!  I know oatmeal isn't exactly low-
carb but I wanted to make some oatmeal cookies with cherries and macadamia nuts (and chocolate) and I couldn't find a single easy gluten-free recipe online.  I have to tell you- for me, cooking with all those GF flours is a pain.  They take up too much room in the fridge and every time I find a recipe I want, I need yet another flour.  Plus they are crazy high in carbs.  So, this is a lower carb version... I should just say this is a healthier version. Because these cookies taste better when they have firmed up, I didn't want to make a recipe that requires them to be warm.  When I use sugar-alcohol like erythritol in a cookie recipe, they taste better warm, otherwise you get that cooling effect.  So, I used coconut sugar.  I am not even going to post the carbs.  This is a treat.  I made these dairy free so they'd be great for a GFCF child you might have in your family, or yourself if you are gluten and dairy free.  I was out of coconut so mine didn't have coconut flakes but I will add it to the recipe as an optional ingredient.  I used Extra Virgin Coconut Oil so mine had a great coconut taste.
To make the chocolate chips low-carb, you can use an 85% chocolate bar and chop it up like this (yes that is a link to my very first post).
So I am calling these Kitchen Sink Cookies because they have everything in them except for the kitchen sink.  Substitute all you want but I have to tell you it's FANTASTIC with macadamia nuts and cherries (I had some left over from the chocolate cookies).
These might have more carbs than my other recipes but coconut sugar is low g.i.  So, you know, there's that. ;) These came out A-M-A-Z-I-N-G.  The steel cut oats make a crunchiness to the cookie.  The fridge time is important, definitely heed that.  Also, you all know your oats MUST be labelled "gluten-free" (and cost more than you would like to spend) or they will make your stomach hurt (if you are gluten-intolerant)!  There is some refrigerator time so better start early if you have a craving.
Update: these cookies do not need parchment paper.
You could sub 1/4 cup + 1 TBLS agave for the sugar, although I haven't tried it.  Post if you do.  They may make the cookie more soft.

GFCF Oatmeal Kitchen Sink Cookies
makes about 2 dozen. Make these to share, I don't know how to calculate carbs with low g.i. ingredients.  It will sound like too many. ;)

1 1/2 cups high quality almond flour, like Honeyville (not Bob's RM)
3/4 cup GLUTEN-FREE steel cut oats (I used Arrowhead Mills )
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup dried cherries, or other dried fruit
1/4 cup macadamia nuts, or other nuts
1/4 cup dairy-free chocolate chips or chopped 85% chocolate bar
2 Tablespoons sugar-free coconut flakes (optional)
5 Tablespoons high quality EV Coconut Oil
1/2 cup + 2 Tablespoons coconut palm sugar - I like SweetTree
1 pastured egg
1 teaspoon vanilla extract
2 medium bowls

Preheat the oven to 375˚F.  Mix dry ingredients except for nuts, fruit, coconut flakes, and chocolate; and set aside.  In a separate bowl, blend coconut oil and sugar together until blended.  Add egg and vanilla and mix again.  Add the dry ingredients a little at a time, mixing well after each addition.  Add, nuts, fruit, coconut, and chocolate chips and mix.  Cover and refrigerate at least an hour.  Place tablespoons of dough on an ungreased cookie sheet and bake 8 - 10 minutes until edges are brown.  Cool on cookie sheet.  Enjoy!!!