March 10, 2014 Leave a comment
Cherry Chip Cookies (GF)
1/2 cup butter, room temperature
1/2 cup soft brown sugar
1/2 cup organic cane sugar
1 tbsp vanilla extract
2 1/4 cups certified gluten-free oat flour + 1 tbsp, reserved
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp ground vanilla powder
1/3 cup high quality dark chocolate chips
1/3 cup dried tart cherries, coarsely chopped
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together butter and sugars until fluffy and smooth (by hand or with electric beaters). Mix in the egg and vanilla extract. In a separate bowl, sift together flour (2 1/4 cups), baking soda, salt, and ground vanilla bean. Stir, then slowly add the flour mixture to wet ingredients, making sure everything is properly combined after each addition. In a small bowl, toss chocolate chips and dried cherries in the reserved oat flour (until coated- discard remaining), then mix them into the dough. Scoop small spoonfuls onto a lined cookie sheet and bake at 350°F for 12-15 minutes*, or until the cookies are slightly golden brown.
Cool on a wire rack.
*Cooking times vary depending on what oven I’m using. Check after 12 mins., but you may need to keep them in for up to 15 mins. The longer you bake, the crunchier the cookie.
(special thanks to Karina Silva for collaborating on eeshyourheartout’s first video!)