Low Iodine Maple-Ginger Cherry Oat Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.6(19)
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Learn more →Ingredients
18 servings
- ½ cup (1 stick) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 tbsp fresh ginger, finely grated
- 1 cup all-purpose flour
- 1 ½ cups rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh sweet cherries, pitted and roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, beat the softened butter and maple syrup together with a hand mixer on medium speed until smooth and slightly lightened, about 2 minutes. Add the egg, vanilla extract, and grated ginger, then beat until fully combined.
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