Ginger-Cherry Oatmeal Cookies
Preparation info
Difficulty
Easy
Makes About
48
Cookies
Appears in
Weeknight Gluten Free
Published 2013
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.
Ingredients
- Unsalted butter,
¼ cup 2 oz 60 g - Brown sugar,
¾ cup 6 oz 185 g - Granulated sugar,
¾ cup 6 oz 185 g - Large eggs,
2 - Baking soda,
1¼ teaspoons - Pure vanilla extract,
1 teaspoon - Kosher salt,
¼ teaspoon - Toasted almond butter,
1 cup 10 oz 310 g - Gluten-free rolled oats,
3 cups 9 oz 180 g - Crystallized ginger,
½ cup 3 oz 90 g - Dried cherries,
⅔ cup 3 oz 90 g
Method
Preheat the oven to . 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.350°F (180°C) - 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, about12 minutes
© 2013 All rights reserved. Published by Weldon Owen.