I desperately needed a baking day.
Procrastibaking…baking for therapy…just longing to bake.
It may sound somewhat silly, as I’m in the kitchen so often.
But, even just a few days without my canvas and camera, I feel lost.

I found my home and my heart again today: Gluten-Free Cherry Chocolate Chunk Cookies.

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Gluten-Free Cherry Chocolate Chunk Cookies

2 1/4 cup gluten-free all purpose flour
2 sticks butter, room temperature
1 cup light brown sugar
1/2 cup white sugar
2 large eggs
1 tsp. sea salt
1 tsp. vanilla extract
1 tsp. baking soda
1 cup dried cherries
2 cups dark chocolate chunks

Preheat the oven to 350 degrees.
Line three baking sheets with parchment paper.

Whip together the butter, sugar, eggs, salt, vanilla, and baking soda until foamy and smooth. Gradually add in the flour, 1/2 cup at a time and continue mixing until well combined. Fold in the dried cherries and chocolate chunks.

Spoon onto the prepared baking sheets and bake for about 20 minutes, until golden brown on the edges.

Viola!