Gluten-Free Maple Honey Cherry Oat Cookies
Gluten-Free Maple Cherry Oat Cookies: A delicious blend of honey, maple syrup, and dried cherries in a gluten-free oatmeal cookie base.
Ingredients
- 1 cup King Arthur Gluten-Free All-Purpose Flour
- 1 cup old fashioned or rolled oats
- 1/2 cup unsalted butter room temperature (one stick)
- 1/4 cup honey
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract optional
- A pinch of salt
- 1/2 cup dried cherries or fruit of choice chopped finely (as tolerated)
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, honey, and maple syrup until light and fluffy.
- Add the egg, vanilla extract, and orange extract (if using), beating until well combined.
- In a separate bowl, sift the King Arthur Gluten-Free All-Purpose Flour, baking powder and a pinch of salt. Combine the oats with the sifted mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- If tolerated, fold in dried cherries or dried fruit of choice.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart. Don't worry about them spreading, see notes
- Flatten the cookies into cookie shapes
- Bake in the preheated oven for 10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies don't spread so make sure you flatten them with the back of a spoon or a fork. They cook in ten minutes for me and look too brown but they're really soft cookies.
I can fit 15 per tray since they don't change shape, I put both trays in at the same time and the whole batch is done in ten minutes!