Gluten Free Double Chocolate Cherry Cookies
Try this Gluten Free Double Chocolate Cherry Cookie recipe that contrasts the tartness of the cherries with the bitterness of the dark cocoa. Makes an elegant, and delicious, cookie.
Servings: 18 cookies
Equipment
- Electric Mixer
- Baking Sheet
Ingredients
- 1 cup gluten free flour
- ⅓ cup unsweetened cocoa
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup coconut sugar
- ⅓ cup butter softened (you can substitute ⅓ cup of melted coconut oil
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- ⅔ 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.