In the weeks leading up to #CookieSwapNYC
, I agonized over what to bake - should I bake gluten-free cookies or not? Should it be festive? Chocolate or not? How many kinds of cookies should I bring? I wasn't sure if any other gluten-free bakers were going to come to a gluten-full event. But in the last few days, I received a few RSVP's from bakers/bloggers letting me know they would be coming with gluten-free cookies so that was when I knew I had to bake something gluten-free.
Since it's the holidays, peppermint, gingerbread, cranberries, and powdered sugared goodies becomes expected of bakers so this made the decision of what to make that much harder. I remembered I made Russian tea cakes a few years ago so I searched for a gluten-free version. I came up with an orange-almond snowball
, which ended up being nothing like the Russian tea cakes as the snowballs were moist on the inside and not crumbly like I was expecting. Nevertheless, I brought those because they were festive but I also wanted to bring something that was more up my alley.
|Photo take on my phone, sorry for the poor quality|
Comforting, chewy, caramelized brown sugar-y cookies are what I crave, so that's what I baked. When I had gone grocery shopping the day before, I picked up dried cherries and almonds not really knowing what I'd do with them. I had experimented with a similar cookie last year but never posted it on the blog - good thing I kept the notes so they could make their debut at the Cookie Swap. Although these were made for the gluten-free eaters, many gluten-eaters proclaimed these cookies as one of their favorites from the day - music to my ears!
Brown Butter Cherry Almond Oatmeal Cookies (Gluten-Free)
I apologize that I'm unable to provide you volume measurements for the flours (I promise I'll try to think ahead next time), but if you're a gluten-free baker you should be using a scale to bake by weight anyways - all the professional pastry chefs do it! This allows you to swap out your flours for those you have on hand. If you're gluten-free, stick to mild-flavored flours like brown rice, sorghum, buckwheat and oat. If you're not gluten free, you may use 4 1/4 ounces of all-purpose flour in place of the brown rice flour - you want to keep the oats as this is an oatmeal cookie.
Yield: about 2 1/2 dozen
4 tablespoons coconut oil
4 ¼ oz brown rice flour
4 ¼ oz gluten-free oats, coarsely ground (I pulse them in a food processor)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
½ cup dried cherries (feel free to add more!)
½ cup slivered almonds
In the meantime, whisk together flours, baking soda, and salt.
Using an electric mixer, beat browned butter, coconut oil, brown sugar, and sugar until combined. Mix in egg, and extracts until well combined. Add in flour mixture gradually, mix until incorporated. Stir in dried cherries and almonds.
Cover and chill in refrigerator for at least 1 hour
Preheat oven to 350°. Line baking sheets with parchment paper.
Scoop dough by heaping tablespoons (or use a cookie scoop) and drop onto prepared baking sheets, 2 inches apart.
Bake for 11-13 minutes, or until golden brown.
Let cookies cool on baking sheets for 5-10 minutes, they will firm up as they cool. Then, transfer to wire racks to cool completely.
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