Makes about 2 dozen cookies
1/2 cup brown rice flour
1/2 cup sweet rice flour
1/4 cup tapioca flour
1/2 cup potato starch
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground all spice
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed light brown sugar
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups gluten free oats
1 cup dried cherries
1 cup chopped walnuts or pecans
Preheat oven to 375. Line 2 baking sheets with parchment paper. In a medium bowl, combined the brown rice flour, sweet rice flour, tapioca flour, potato starch, cinnamon, nutmeg, ginger, allspice, xanthan gum, baking soda, and salt. Stir to fully combine.
Using an electric mixer on medium speed, cream together the butter and sugars. Then beat in the egg and vanilla. Gradually add the dry ingredients to make a thick dough, stir in the oats, cherries and nuts just until combined.
Drop 1/4 cup full mounds onto the lined pans. Bake for 10-12 minutes (they will seem a little under done). Let cool on the pan for 5 more minutes (they cook a bit more here). Transfer to wire racks and let cool completely.
1/2 cup sweet rice flour
1/4 cup tapioca flour
1/2 cup potato starch
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground all spice
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed light brown sugar
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups gluten free oats
1 cup dried cherries
1 cup chopped walnuts or pecans
Preheat oven to 375. Line 2 baking sheets with parchment paper. In a medium bowl, combined the brown rice flour, sweet rice flour, tapioca flour, potato starch, cinnamon, nutmeg, ginger, allspice, xanthan gum, baking soda, and salt. Stir to fully combine.
Using an electric mixer on medium speed, cream together the butter and sugars. Then beat in the egg and vanilla. Gradually add the dry ingredients to make a thick dough, stir in the oats, cherries and nuts just until combined.
Drop 1/4 cup full mounds onto the lined pans. Bake for 10-12 minutes (they will seem a little under done). Let cool on the pan for 5 more minutes (they cook a bit more here). Transfer to wire racks and let cool completely.
