Gluten Free Cherry Oatmeal Cookies

Makes about 20 cookies

1 1/2 cup brown rice flour

2 cups rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

1 cup salted, room temp butter

1 cup light brown sugar

2 eggs

2 teaspoons vanilla extract

1 cup dried, unsweetened cherries

Directions:

-Preheat your oven to 350 degrees (F) and line 2 cookie sheets with parchment paper.

- In a medium mixing bowl, whisk together your rice flour, rolled oats, baking soda, and salt. Set aside.

-In the bowl of a stand mixer, cream your butter and brown sugar for about 3-5 minutes or until light in color and whipped in texture.

-Add your eggs one at a time, mixing between additions. Add vanilla and combine.

-Pour the dry ingredients into the wet and mix until just combined. Overmixing may result in tough cookies.

-Fold in the dried cherries.

-Scoop 2-3 tablespoon balls of dough onto the cookies sheets, leaving room between each for spreading.

-Bake for 9-11 minutes or until the edges are golden brown (the center will still seem underdone). Let cool on the cookie sheet for 5-7 minutes before transferring to a cooling rack.