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March 11, 2011 in baked goods, cookie, dessert, gluten free, K, recipe | Tags: baked goods, cherry, chocolate chip, coconut, cookies, dessert, gluten free, millet, oatmeal, vegan | by Kathleen | 2 comments
I’ve got some pretty fantastic people in my life, case in point: my roommates who put up with me and my idiosyncrasies on a regular basis, and who are kind enough to chauffeur me around on occasion, including when my flight kept getting delayed and finally ended up getting in at around 2am. Similarly, my mom, who took it upon herself to make aforementioned roommates a ‘gratitude pillow’ for their efforts. I love my parents, but sometimes the things they do baffle/embarrass me a bit. The pillow, while a lovely gesture, has an embroidered square on the back denoting it as a gratitude pillow to them from my mom and the date which we got a bit of a chuckle out of. Anyways, the next time I had a flight, I deemed it a perfect
opportunity excuse to make cookies (although really, is there ever a bad time to make cookies!?) which were then dubbed ‘gratitude cookies’ (my poor mother!).
I am still not incredibly confident with my skills at gluten free baking, so I adapted this recipe from the ever fantastic Karina over at The Gluten Free Goddess. They turned out pretty darn fantastic if I do say so myself, and they stayed nice and moist for several days post baking, which is a welcome surprise for gluten free baked goods.
*Note* I wanted to use unrefined coconut oil to impart a coconut flavour to the cookies, however I only had refined oil on hand, so I used a combination of oil and coconut spread (which I think was basically coconut butter-quite dry) mixed with a bit of coconut milk to make it smooth. If you have unrefined coconut oil, feel free to use just that.
I’m also submitting these to Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free.