Gluten Free Cherry Limeade Cookies

• 1 stick of butter, softened
• 1/2 c. brown sugar
• 1/4 c. sugar
• Zest of 1 lime
• 1 Tbsp. lime juice
• 2 Tbsp. cherry juice
• 1 egg + 1 egg yolk
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. oat flour
• 3/4 c. gluten free flour blend
• 3/4 c. white chocolate chips
• 15 maraschino cherries, chopped

Cherry-Lime Drizzle

• 1 Tbsp. butter
• 1 Tbsp. cherry juice
• 1 Tbsp. lime juice
• 2/3 c. powdered sugar

• In a large mixing bowl, beat the butter, brown sugar, sugar, lime zest, lime juice, cherry juice, and eggs. Then, beat in the baking soda, salt, oat flour, and gluten free flour blend. Finally, stir in the white chocolate chips and chopped cherries. Cover and refrigerate dough for at least 30 minutes.
• Preheat the oven to 350 degrees.
• Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until golden brown.
• Allow to cool on the baking sheet before moving to a cooling rack.
• CHERRY-LIME DRIZZLE: In a small bowl, melt the butter. Then, whisk in the lime juice, cherry juice, and powdered sugar. Add a little more liquid or sugar until a thick glaze is formed. Use a spoon to drizzle over the cooled cookies. If desired, garnish with lime zest.