Gluten Free Hermit Cookies Without Molasses

Ingredients:

For the Cookies:
• 1/2 cup + 1 Tablespoon unsalted butter, room temperature
• 1 cup light brown sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup dark or golden raisins
• 3/4 cup dates, pitted and coarsely chopped
• 1 cup chopped walnuts

Instructions:

1. Preheat oven to 350ºF. Line two baking sheets with parchment paper; set aside.
2. In the bowl of your mixer, cream the butter and sugar until light and fluffy, 5 minutes.
3. Add the eggs, one at a time, mixing after each addition, scraping sides and bottom of the bowl, as needed.
4. Add vanilla and mix on low until combined.
5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
6. Add dry mixture to the butter/egg mixture. Beat on medium speed until thoroughly combined.
7. Fold in the raisins, dates, and walnuts.
8. Drop tablespoonfuls of dough, 2 inches apart, on the prepared baking sheets.
9. Bake for 8 -11 minutes or until they turn golden brown.
10. Allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
11. Once cool, store cookies at room temperature for up to five days. However, freezing gluten free baked goods is the best way to store them.

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