Gluten Free Black Forrest Cookies Recipe

by Carol Kicinski on December 1, 2012

Post image for Gluten Free Black Forrest Cookies Recipe
It’s December which, in our family, means it is time to start baking gluten free cookies. Lots and lots of gluten free cookies. After all, one never knows when there is going to be a need for cookies does one? Especially during the holiday season.

These Gluten Free Black Forrest Cookies are also grain and dairy free and are something between a macaroon and a brownie bite. They are chocolate cookies made with alomnd flour studded with even more chocolate, in the way of chocolate chips, and sweet maraschino cherries. Simple to make, simpler to eat.

They also happen to be a little addictive, so don’t say I didn’t warn you!

Gluten Free Black Forrest Cookies

Gluten Free Black Forrest Cookies Recipe

Ingredients

2 ¼ cups blanched almond flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
½ cup grapeseed (or other neutral tasting) oil
½ cup brown sugar or coconut palm sugar
1 teaspoon vanilla
2 large eggs
¾ cup semi-sweet chocolate chips
1 cup maraschino cherries, patted dry and quartered

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.

Combine the almond flour, cocoa powder, baking soda, and salt in a mixing bowl and whisk together. Whisk together the oil, brown sugar, vanilla and eggs. Add the liquid ingredients to the dry ingredients and mix well. Stir in the chocolate chips and cherries.

Using a spoon or small (#60) ice cream scoop, spoon the mixture onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Let cool on the pans for 5 minutes then remove to a wire rack to finish cooling.

Servings:

A gluten free recipe that makes about 2½ dozen cookies.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

 

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Cookies & Candies

{ 12 comments… read them below or add one }

Jeanne December 1, 2012 at 4:24 pm

I am soooo making these! Thank you.

Reply

Carol Kicinski December 1, 2012 at 4:27 pm

Enjoy!!!

Reply

Lola December 3, 2012 at 9:08 am

maraschino cherries are full of chemicals and gross-for-you ingredients (well, most brands that I’ve seen). I’m planning on making these using dried cherries! They’ll be a great gluten free substitute for some wheat-y chocolate cherry cookies that made in years previous.

Reply

Carol Kicinski December 3, 2012 at 3:45 pm

Tillen Farms makes natural maraschino cherries with no dyes or corn syrup but dried would work great too! Enjoy.

Reply

Cassidy @ Cooking Gluten (& Dairy) Free December 3, 2012 at 9:52 am

Love your ingredient list, just have to find cherries with no food coloring!!! Definitely going to make these… pinning them right now :)

Reply

Carol Kicinski December 3, 2012 at 3:45 pm

Check out Tillen Farms, they make maraschino cherries without food dye and corn syrup.

Reply

The Healthy Apple December 3, 2012 at 3:19 pm

LOVE this recipe, Carol. These look fabulous! You are so talented; happy holidays. xoxo Sending you hugs!!! xox

Reply

Carol Kicinski December 3, 2012 at 3:44 pm

Thank you Amie, happy holidays to you too! xoxo

Reply

Lynne H December 3, 2012 at 9:40 pm

Here you go again with another yummy chocolate goodie. I made the Chocolate Cherry Dump Cake last night (with some added cocoa powder) and now these Black Forest Cookies are calling my name. I guess I’m blowing my Weight Watcher classes for the month of December. I may make these for the holiday trip to Stone Mt., GA too!!!!! Thank you Carol, XOXO, HAPPY HOLIDAYS.

Reply

Carol Kicinski December 6, 2012 at 3:47 pm

Oh Oh – well you will just have to ofset with a few days of lots of veggies! Life is about balance right? I wish you and your family a wonderful holiday season filled with magic and just the right amount of chocolate :)

Reply

Emily December 3, 2012 at 9:49 pm

These look fabulous! Could I make them with rice flour? I’ll be making them for guests with nut allergies…

Reply

Carol Kicinski December 6, 2012 at 3:46 pm

I am not sure about that. These are sort of a play on macarrons which uses either nut flour or coconut. How do you feel about coconut? You could grind up an equal amount of coconut flakes and use that instead. Just not sure they would hold together with rice flour but I could be wrong, it won’t be the first time :)

Reply

Leave a Comment

Previous post:

Next post: