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Gluten Free Double Chocolate Cherry Cookies

Gluten Free Double Chocolate Cherry Cookies. Try this cookie recipe that contrasts the tartness of the cherries with the bitterness of the dark cocoa. Makes an elegant, and delicious, cookie.

What You Will Need

This recipe comes together with ease.
To make this a gluten free recipe, use a good quality gluten free flour. I like to use Bob’s Red Mill 1-to-1 Baking Flour Gluten Free. A good quality cocoa powder will also ensure the perfect chocolate flavoring to compliment your dried tart cherries.

I used bittersweet chocolate chips because I wanted the bitterness to compliment the tartness of the cherries. If you are not a fan of bittersweet, semi-sweet chocolate chips will work perfectly in place of the bittersweet.

How To Make Gluten Free Double Chocolate Cherry Cookies

If you want to make this recipe quickly you will want to use an electric mixer. If you don’t have one, or don’t want to bother with getting your mixer out of the pantry, you can bring this recipe together by hand.

Just add all your dry ingredients (NOT sugar) in a medium bowl and stir with a fork to combine.
I used unsalted softened butter in my recipe, but if you would like to eliminate butter, use refined coconut oil that is melted in the place of the butter.

Add coconut sugar and butter to the mixer while on low speed, and blend it until the butter creams into the sugar. Which means they are evenly incorporated.

With the mixer still running, add in your egg, and vanilla extract. Once your egg is blended evenly through the sugar mix, add in your flour mixture.

When all your ingredients start to come together, add in your cherries and chocolate chips. You only want the mixer to blend this for a few minutes.

Once blended add your dough in 1 tablespoon heaps onto your parchment lined baking sheet. Place the baking sheet on the lower rack of your oven for 6 minutes, then move the baking sheet to the upper rack and bake for an additional 6 minutes, or just until set.

These cookies do not spread, but keep their original shape when you form them.
You will want to bite into them right away, but let them cook a few minutes so you don’t burn your mouth with that gooey chocolate.

Store your cookies in a air tight container and they will stay fresh for at least 3-5 days. 
Great enjoyed with a glass of milk, tea or coffee.

They are also great served alongside a scoop of ice cream.

If you are looking for a few more great gluten free cookie recipes, try these:

GLUTEN FREE OATMEAL CHOCOLATE CHIP SEA SALT COOKIES
GLUTEN FREE GINGERSNAPS
GLUTEN FREE ALMOND MACAROONS

Gluten Free Double Chocolate Cherry Cookies

Try this cookie recipe that contrasts the tartness of the cherries with the bitterness of the dark cocoa. Makes an elegant, and delicious, cookie.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 18 cookies

Equipment

  • Electric Mixer
  • Baking Sheet

Ingredients

  • 1 cup gluten free flour
  • cup unsweetened cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup coconut sugar
  • cup butter softened (you can substitute ⅓ cup of melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • cup dried tart cherries
  • 3 tablespoons bittersweet chocolate chips

Instructions

  • Preheat the oven to 350°.
  • Line a baking sheet with parchment paper.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine gluten free flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well.
  • With the mixer on low speed, gradually add the gluten free flour mixture. Beat just until combined. Fold in dried tart cherries and chocolate chips.
  • Drop by tablespoonfuls 2 inches apart onto a parchment lined baking sheet.
  • Bake at 350° for 6 minutes on the lower rack, then move the baking sheet to the upper rack and bake for an additional 6 minutes, or just until set.
  • Remove from the oven; cool on pans for 5 minutes. Remove from pans; cool completely on wire racks.

Notes

Once cooled, store in an airtight container for 3-5 days.
Course: Dessert

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1 thought on “Gluten Free Double Chocolate Cherry Cookies”

  1. I have a digestive issue and cannot eat cherries, which is a huge loss this summer, Can I just skip them or substitute them for another fruit?

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