Yummy gf cookies are indeed do-able. Looking for gluten free and flour free cookies? Is that actually possible in one recipe?  Yes, yes yes! I have a favorite gf cookie and it is my ginger cherry oatmeal drop cookies.  They are made with oats (gluten free certified ones,) almond butter, brown and granulated sugar, vanilla, candied ginger, dried cherries and a couple eggs.  Not much else.  Crunchy, thin, spicy and crazy delicious!

The dough goes together easily.  Everyone has loved it unless they are a ginger hater.  Boo hoo hoo on those folks!  Ginger is good for your tummy and zingy in your mouth! Chop it fine or you will get a crazy zing once in a while.  What is extra nice is that it is naturally gf.  There are no weird off flour flavors; just oats and almond butter.

Ginger Cherry Oatmeal Cookies

¼ cup butter, room temp

¾ cup brown sugar

¾ cup granulated sugar

2 eggs

1 tsp. vanilla

1 cup almond butter

1 ¼ tsp. baking soda

½ tsp. salt

3 cups oatmeal

½ cup crystallized ginger chopped fine

2/3 cup chopped dried cherries (you can use half golden raisins if you like)

Directions:

Beat together butter and two sugars until fluffy; I used my stand mixer.  Add eggs one at a time, then vanilla and almond butter.  Beat well.  Mix the dry ingredients in a bowl and mix into the wet in the big mixer bowl.

Heat oven to 350 degrees. Spray baking sheets with cooking spray.  Drop glopping tablespoons of batter onto baking sheet.  Bake 13 to 15 minutes. Don’t let them get too brown or burn! Let cool 2 minutes on sheet before removing with metal spatula turner to a cooling rack.  Eat!  I freeze most of them; they taste pretty good straight out of the freezer.  Freezing tip for cookies; pair them smooth side to each other when placing in freezer bag; less likelihood of breaking. And you can get more into a gallon freezer bag that way.

I actually tested out my new sil-pat baking sheet; flexible, no spray, no stick, no mess and all good.  Love it!  The cookies didn’t spread any differently or taste off, no smell of anything odd while baking with it.  All the naysayers are way off base; gotta get a second one!

I have made it with cherries a few times and once with half and half cherries and golden raisins as I was low on cherries.  Wondering if it would be good with chocolate chips!  Recipe adapted from “Weeknight gluten free” by Kristine Kidd