I created this recipe for my wedding rehearsal dinner. They were gobbled up, and no one guessed they were gluten free. These keep for about a week and they also freeze well, so they’re a good option for cookie lovers.
Unsalted butter, ¼cup (2oz/60g), at room temperature
Brown sugar, ¾cup (6oz/185g) packed
Granulated sugar, ¾cup (6oz/185g)
Large eggs, 2
Baking soda, 1¼teaspoons
Pure vanilla extract, 1teaspoon
Kosher salt, ¼teaspoon
Toasted almond butter, 1cup (10oz/310g)
Gluten-free rolled oats, 3cups (9oz/180g)
Crystallized ginger, ½cup (3oz/90g) chopped
Dried cherries, ⅔cup (3oz/90g)
Preheat the oven to 350°F (180°C). Lightly butter cookie sheets. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add the brown sugar and granulated sugar and beat until well mixed. Add the eggs, baking soda, vanilla, and salt and beat until smooth. Add the almond butter and beat until smooth. Mix in the oats, ginger, and cherries.
Spoon the dough by rounded teaspoons and place on the prepared sheets, spacing them 2 inches (5 cm) apart. Bake until the cookies are light brown around the edges, about 12 minutes. Let them cool on the pans for minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week.