½ cup non-dairy margarine (such as Earth Balance Buttery Sticks)
⅓ cup granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups all-purpose gluten free flour blend* (I suggest Better Batter or Jules Gluten Free)
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ tablespoon pure vanilla extract
3 Tablespoons canola oil
¼ cup warm water
½ cup sliced almonds, toasted**
1 cup dried cherries
4-ounces bittersweet chocolate, chopped
4-ounces semi-sweet chocolate, chopped***
*If flour blend does not contain xanthan gum, add ¾ teaspoon of xanthan gum to batter
**To toast almonds: Spread in a single layer on a baking sheet. Bake at 350*F for 5-8 minutes, turning once, until light, golden brown.
***Dairy free semi-sweet chocolate chips may be substituted
Pre-heat oven to 350*F. Line two large cookie sheets with parchment paper, set aside.
In the bowl of an electric mixer (or a large mixing bowl using a hand mixer), cream together margarine and sugars on medium speed until fluffy. Sift together flour, cinnamon and baking soda. Add to mixing bowl slowly and beat until combined, about two minutes. Add vanilla, oil and water. Beat until well incorporated, 1-2 minutes. Add almonds, cherries and chocolate, and stir until just combined.
Drop by tablespoonfuls onto prepared cookie sheets, 2 inches apart. Bake 10-12 minutes, until lightly browned on top (if baking two sheets in the oven at the same time, switch positions halfway through baking time).
Allow to cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely. Store in a sealed container.
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Amy Siegel