Gluten Free Triple Chocolate Cherry Cookies Recipe

by Carol Kicinski on December 15, 2013

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Seems ‘tis the season for lots of wonderful things such as being jolly, family, friends, parties, cheer, and of course, cookies. I mean what would the holidays be without cookies?

In my family we always made an assortment of cookies to give away to neighbors and friends during the holiday season. There is something so special about giving someone something you made with love in your own home, don’t you think? And seriously, who doesn’t like cookies?

These gluten free Triple Chocolate Cherry Cookies are pretty, simple to bake, and delicious. They also look kind of fancy as if one really knows how to decorate cookies even if one doesn’t.

Recipe notes: If you have a brand of gluten free all-purpose flour that you like, use that in this recipe. Otherwise you can make your own by combining white rice flour, tapioca starch, and sweet or glutinous rice flour – specifically I like to use Erawan brand which you can buy at Asian markets or online. You can now get maraschino cherries that are all natural and have no artificial dyes and high fructose corn syrup at health food stores, specialty markets, online and even at some large grocery store chains. Make sure your white chocolate is gluten free! Hershey’s Premium White Chocolate baking chips are gluten free.

Whether they are for your family, friends, co-workers, neighbors, or Santa, you can never have too many cookies on hand these days!

Gluten-Free-Triple-Chocolate-Cherry-Cookies Recipe

Gluten Free Triple Chocolate Cherry Cookies Recipe

Ingredients

*1 cup all-purpose gluten free flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1/8 teaspoon kosher salt
½ cup unsalted butter, at room temperature
⅓ cup brown sugar, packed
⅓ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup maraschino cherries without stems, chopped
1 cup bittersweet or semisweet chocolate chips
⅔ cup gluten free white chocolate chips
1 teaspoon vegetable shortening
1 tablespoon red sugar crystals

*you can make your own gluten free flour blend by combining ⅓ cup white rice flour with ⅓ cup tapioca starch and ⅓ cup glutinous or sweet rice flour with ½ teaspoon xanthan gum.

Directions

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

Whisk the flour with the cocoa powder, baking soda, and salt.

With an electric mixer on medium-high speed, cream the butter and sugars together until fluffy, about 3 minutes. Beat in the egg and vanilla. Add the flour mixture and mix just until combined, add the chopped cherries and chocolate chips, stir in well.

Drop by tablespoons onto prepared cookies sheets (a small ice cream scoop works well for this) and bake for 10 – 12 minutes. Let cool on the pan for 5 minutes then remove to a cooling rack placed over a piece of parchment or wax paper to finish cooling.

Mix the white chocolate chips and shortening together in a microwave safe bowl and microwave on high power for 60 – 90 seconds. Stir until smooth and creamy. Scrape the mixture into a small plastic bag, snip off the very tip of one of the corners and drizzle the white chocolate over the cookies. Top each cookie with a pinch of sugar crystals.

Servings:

A gluten free recipe that makes about 2 dozen cookies.

Ready for dessert?

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Need a quick meal?

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{ 2 comments… read them below or add one }

ShawnaB October 17, 2014 at 11:49 am

It’s not so easy to find gluten free recipes that taste good, especially desserts. Thanks for posting this chocolate cookie recipe, I hope it looks amazing!

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Carol Kicinski December 1, 2014 at 12:46 pm

I know what you mean, it can be tough. You’re welcome Shawna, and thanks.

xo,
Carol

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