Double Chocolate Cherry Cookies Recipe from: Theresa Rempel, Saskatoon, SK

• 1/2 cup Butter, softened
• 1 cup Golden Cane Sugar
• 1 tsp Vanilla Extract
• 2 Eggs, large, room temperature
• 225 grams Oat Flour, cold
• 65 grams Cocoa Powder
• 1 tsp Baking Soda
• 1/2 cup Dried Cherries
• 1 cup Chocolate Chips

Preheat oven to 375º F, and line 2 baking sheets with parchment paper

Cream together the butter and sugar. Add the eggs and vanilla extract and beat at high speed for 2 minutes. Scrape the bowl down.

Add the oat flour, cocoa powder, and baking soda, and mix at low speed until well blended.

Stir in the dried cherries and chocolate chips.

Drop heaping tablespoons of the cookie dough onto the prepared baking sheets, leaving a couple inches of space between cookies.

Bake for 12 minutes – DO NOT OVER BAKE. You want them to be chewy.

Allow to cool on wire racks, but put in an airtight container as soon as they are cool. They may seem a bit dry when first baked – putting them in an airtight container softens them. These are best kept in the freezer.

• Cocoa Powder – ORGANIC
• Dark Chocolate Chips, 55% Cocoa – ORGANIC
• Cherries – Bing, Pitted – No Sulphur
• Cherries – Bing, Pitted – ORGANIC