More holiday cookies! As I said in my previous posts, I am thrilled to be part of the She Let Them Eat Cake’s12 Days of Cookies program. As you can see, the list of cookies is growing and there are some amazing treats just waiting for you to bake them. Here is a list of what has been made so far.
Day 9: My Chocolate Cherry Oat Cookies (see recipe below)
My Chocolate Cherry Oat Cookies are actually flour-free. They are a version of the traditional “monster cookie” that is made with rolled oats and peanut butter. I made mine with sunbutter (although you could use any nut butter), chocolate chips, dried cranberries and shredded coconut.
Warning: when sunbutter cooks it sometimes turns a strange green color. If you notice that your cookies have a green tint – no worries….it is just your cooked sunbutter.
There is something about the chocolate, cherry, coconut combo that works well. Both kids and adults always love the flavor combination. The coconut adds a layer of depth to cookies that seems to missing in a lot of the gluten free cookies I try. The cherries add a little zing and how could you ever go wrong with chocolate!
I used a mixture of Guittard large chocolate chips with Enjoy Life mini-chips (mostly because I had them both in small bags but also because I liked the large and small chips). Make sure to use gluten-free rolled oats. If you don’t used rolled oats, the cookies won’t bake properly.
Chocolate Cherry Oat Cookies
1/4 Butter Flavored Crisco
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 cup Sunbutter or any type of nut butter (peanut, soy, almond, etc…)
2 1/2 cups gluten free rolled oats
1/2 cup chocolate chips
1/2 cup dried cherries
1 cup shredded coconut
Preheat oven to 350.
Beat brown sugar and butter until creamy. Add eggs, vanilla, cinnamon and baking soda and mix well. Add nut butter and combine. Stir in oats, chocolate chips, coconut and cherries. Using a small ice cream scoop, place scoops of dough on a lightly greased cookie sheet about two inches apart.
Bake for 12-15 minutes until lightly brown around edges.