1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 cup (120 g) certified gluten free oat flour (I processed my own in a food processor from old fashioned whole grain oats)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (25 g) certified gluten free old fashioned rolled oats
1/4 cup (50 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
4 tablespoons (48 g) shortening, melted and cooled
5 tablespoons (70 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1 tablespoon (21 g) honey
1 tablespoon (21 g) unsulphured molasses
3 ounces dried sweetened cranberries
3 ounces dried apricots, diced
1 teaspoon cornstarch (or another starch)
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour blend, xanthan gum, oat flour, baking soda and salt, and whisk to combine well. Add the oats, granulated sugar and brown sugar, and whisk to combine again, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the shortening, butter, eggs, vanilla, honey and molasses, mixing to combine after each addition. The dough will be thick and you may have to knead it with your hands to get it to all come together. If it doesn’t come together, the ingredients specified to be at room temperature were likely not at room temperature. Toss the cranberries and apricots in the cornstarch, and add them to the dough. Mix until the dried fruit is evenly distributed throughout the dough.
With wet hands, shape the dough into 1 1/4-inch round balls, and then press flat into disks about 1/4 inch thick. Place about 1 1/2-inches apart on the prepared baking sheets. Place in the center of the preheated oven and bake or until lightly golden brown all over and set in the center (about 12 minutes). Remove from the oven and allow the cookies to cool on the baking sheet until set (about 5 minutes) before transferring to a wire rack to cool completely.
P.S. If you haven’t picked up your copy of Gluten Free on a Shoestring Bakes Bread, I hope you will! Your support really means everything to me. :D