Gluten-Free Ginger-Cherry Cookies
I first created this recipe for our wedding rehearsal dinner. They were gobbled up, and no one guessed they were gluten-free. The crystallized ginger and dried cherries can be replaced with coarsely chopped toasted almonds, walnuts, pistachios, raisins, and/or chocolate chips. They keep for about a week if stored airtight, and also freeze well.Makes about 48
Ingredients
- ¼ cup ½ stick butter, at room temperature
- ¾ cup packed brown sugar
- ¾ cup sugar
- 2 large eggs
- 1¼ teaspoons baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon coarse kosher salt
- 1 cup toasted almond butter or natural peanut butter
- 3 cups gluten-free rolled oats
- ½ cup chopped crystallized ginger
- ⅔ cup dried cherries
Instructions
- Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add the brown sugar and 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.
- Lightly butter cookie sheets. Spoon the dough by rounded teaspoons and place on the sheets, spacing 2-inches apart. Bake until the cookies are just firm to the touch and light brown around the edges, about 12 minutes. Cool 5 minutes on the sheets. Transfer to racks and cool.