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Fab Foodies: Gluten-Free Carrot Cherry Oatmeal Cookies

01 April 2012

1 1/2 cups Gluten-Free Almond flour (or gluten-free pastry flour)
1 cup Red Mill Gluten-Free Oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup real maple syrup

2/3 cup chopped walnuts
heaping 1 cup shredded carrots
1/2 cup dried cherries, coarsely chopped
2 teaspoons fresh grated ginger

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, oats, millet, cinnamon, baking powder, and salt.  Set aside.
In another medium bowl, whisk together coconut oil, maple syrup, shredded carrots, dried cherries, and ginger.  Add the wet ingredients, all at once to the dry ingredients.  Fold together until thoroughly incorporated.  Let dough stand for 5 minutes before spooning by the tablespoonful onto the prepared baking sheets.
Bake for 10 minutes, or until just slightly browned and cooked through.  I like these cookies a bit underdone.  Remove from the oven, allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container at room temperature for up to 4 days.  The fresher the cookies are, the better the are… obviously.

Recipe adapted from 101 Cookbook and Joy the Baker

Image credits: Joy the Baker/101 Cookbook

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Thanks chiclets for your chic comments. I look forward to hearing more from you.

Forever chic,