1/2 cup butter, softened 1/2 cup white sugar (scant) 1/2 cup brown sugar (scant) 3 tablespoons real maple syrup (or agave) 1 egg
1 cup (scant) dried cherries 1 cup GF chocolate chips 1 cup GF oats (optional but delicious)
Directions Preheat oven to 350 degrees F (175 degrees C). Stir together the GF flours with a whisk. Stir in the baking powder, baking soda, and cinnamon and set aside. Cream the butter, add the sugar, and cream again until fluffy. Beat in the egg and syrup. Gradually blend in the dry ingredients until just mixed. Stir in the cherries, chocolate chips, and oats.
Bake on an ungreased cookie sheet about 8 minutes, depending on the size of the cookie(I make mine a little smaller than golf balls).
no subject
(as you can probably see, I tend to be sloppy in my measurements)
1/2 cup sorghum flour
1/2 cup sweet rice flour
3 Tb teff flour (approx)
1 cup tapioca starch minus 3 Tb (approx)
1/4 teaspoon, generous, xanthum gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
1/2 cup white sugar (scant)
1/2 cup brown sugar (scant)
3 tablespoons real maple syrup (or agave)
1 egg
1 cup (scant) dried cherries
1 cup GF chocolate chips
1 cup GF oats (optional but delicious)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir together the GF flours with a whisk.
Stir in the baking powder, baking soda, and cinnamon and set aside.
Cream the butter, add the sugar, and cream again until fluffy.
Beat in the egg and syrup.
Gradually blend in the dry ingredients until just mixed.
Stir in the cherries, chocolate chips, and oats.
Bake on an ungreased cookie sheet about 8 minutes, depending on the size of the cookie(I make mine a little smaller than golf balls).