White Chocolate Cherry Valentine Cookie

     Just sent these off in the mail yesterday. Someone special is getting a Valentine surprise next week! They will also be getting the lovely plate displayed here. It is a 'coconut-cinnamon plate', coconut and cinnamon pieces set into resin and it smells like cinnamon!

White Chocolate-Cherry Valentine Cookie

Makes 2 dozen

egg-soy-gluten free, (dairy free if using dairy free chips)  

printable recipe

Ingredients:

¼ c. Earth Balance Soy Free Buttery Spread

¼ c. Spectrum Shortening

½ c. granulated sugar

1 Ener-G egg replacer (replaces 1 egg)

1 tsp. vanilla

2 T. non dairy milk

1 ¼ c. all purpose gluten free flour mix*

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 cup whole oats (certified gluten free)

¼ c. white chocolate chips (dairy free option- use semi-sweet chocolate chips)

½ c. dried cherries

Directions:

Preheat oven to 375°F. Line two baking sheets with parchment paper.

1. Place the oats in a small food processor and pulse to a coarse texture. Set aside

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

3. In a large bowl, use an electric mixer to cream the Earth balance Butter, Spectrum shortening and sugar, mix well. Add the Ener-G egg replacer and vanilla. Beat until fluffy and smooth. Slowly add the flour mix to the wet ingredients. Mix just until everything is combined.

4. Stir in the oats, chocolate chips and dried cherries.

5. Drop level tablespoons onto the cookie sheets. Bake for 8-10 minutes. Transfer to wire racks and cool.