Ingredients
Cookie Dough
- 482 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups unsalted butter 2 1/2 sticks / 284g, softened
- 1 1/4 cups light brown sugar 283g, packed
- 1 cup + 2 tablespoons granulated sugar 227g
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins
- 300 g white chocolate chopped
- 150 g dried tart cherries
- 117 g Marcona almonds roughly chopped
For Finishing
- flaky sea salt for finishing
Method
- Whisk together the gluten-free flour, baking soda, baking powder, and coarse salt. Set aside.
- Beat the softened butter, brown sugar, and granulated sugar for 4–5 minutes, until noticeably lighter and fluffy.
- Beat in the eggs one at a time, allowing the first to incorporate before adding the second. Mix in the vanilla.
- Add the flour mixture and mix on low just until the flour disappears and a thick cookie dough forms. Avoid overmixing.
- Fold in the chopped white chocolate, dried tart cherries, and chopped Marcona almonds until evenly distributed.
- Cover the dough tightly and refrigerate for 24–36 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- If the dough is extremely firm, let it sit at room temperature for 10–15 minutes, just until it can be portioned without becoming warm.
- Portion approximately 100g / 3 1/2 ounces of dough per cookie and shape each portion into a tall, rough mound.
- Press a few visible pieces of white chocolate, dried tart cherry, and Marcona almond into the top of each cookie and sprinkle lightly with flaky sea salt.
- Bake one test cookie first. Bake at 350°F and begin checking at 16 minutes.
- Bake for approximately 16–20 minutes, until the edges are golden and set while the center still looks soft and slightly underdone.
- Leave the cookies on the baking sheet for at least 10 minutes so the centers can continue setting from the residual heat.
- Transfer the cookies to a cooling rack once they are firm enough to move.
Notes
Flour: This recipe was made with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Other gluten-free blends may produce different spread and texture.
Chilling: Refrigerate the dough for 24–36 hours before baking.
Cookie size: Portion approximately 100g / 3 1/2 ounces of dough per cookie for the intended bakery-style size.
Test cookie: Bake one cookie first to check how the chilled gluten-free dough spreads in your oven.
If the dough does not spread enough: Let the remaining portions sit at room temperature for another 10–15 minutes or lightly press the tops before baking.
If the dough spreads too much: Keep the remaining portions cold or refrigerate the shaped dough balls before baking.
Doneness: The edges should be golden and set while the centers remain soft. Leave the baked cookies on the pan for at least 10 minutes before moving them.
Storage: Store cooled cookies in an airtight container at room temperature for about 3 days.
Freezing: Freeze portioned unbaked dough balls until firm, then transfer to a freezer-safe bag or container. Bake from frozen, adding extra time as needed.