Gluten Free Black Forest 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 Forest Cookies are also grain and dairy free and are something between a macaroon and a brownie bite. They are chocolate cookies made with almond 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!
- 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 extract
- 2 large eggs
- ¾ cup semi-sweet chocolate chips
- 1 cup maraschino cherries patted dry and quartered
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone 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.
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