Gluten Free Double Chocolate Cherry Cookies
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.
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gluten free flour
softened (you can substitute ⅓ cup of melted coconut oil
at room temperature
dried tart cherries
bittersweet chocolate chips
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.
Once cooled, store in an airtight container for 3-5 days.