Crispy on the outside, and chewy on the inside, and filled with sweet white chocolate chunks and tart cherries-- you’ll be amazed that these quick and easy cookies are gluten free.. They’re a decadent treat that’s sure to become a gluten free favorite in your family.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 2/3 cups Hodgson Mill Gluten Free Baking Flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. Hodgson Mill Xanthan Gum
- 1/2 tsp. salt
- 1 cup white chocolate baking chips
- 1 cup dried tart cherries, roughly chopped
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
In a large bowl cream together butter and sugars with electric mixer until creamy, about 3 minutes. Beat in eggs and vanilla extract until thoroughly combined. In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum and salt. Pour flour mixture into butter/sugar mixture and mix until just combined. Fold in white chocolate chips and cherries. Scoop dough by rounded tablespoonfuls, 2 inches apart, onto lined baking sheets and bake in a 350° F oven for 9 to 10 minutes or until edges are light golden brown and top is slightly set. Allow cookies to cool 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Once cooled, cookies may be stored in an airtight container for up to 3 days.
Makes about 28 cookies
Print this Recipe