Gluten Free Chocolate Cherry Peppermint Tassies Recipe

by Carol Kicinski on December 17, 2014

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Gluten Free Chocolate Cherry Peppermint Tassies Recipe

Every year during the holidays, I make dozens and dozens of gluten free cookies to give to friends and family. It is one way I have of sharing my lifestyle and showing them how tasty and lovely my gluten free life is.

To my way of thinking there is no better gift to give someone, than one that comes from the heart – and the kitchen.

For years I have made pecan tassies. Tassies are a traditional southern cookie that are like mini pecan pies. This year I am adding a new twist to my old standby – Chocolate Cherry Peppermint Tassies. Pretty little cookies that taste sort of like a peppermint brownie bite filled with a cherry – the holidays in a cookie!

Recipe notes: Use a good quality gluten free flour blend that contains xanthan gum. If your flour doesn’t have xanthan gum, add 1 teaspoon to your flour. You can find natural maraschino cherries that are free of dye and high fructose corn syrup online or even at the grocery store these days.

Gluten Free Chocolate Cherry Peppermint Tassies Recipe Image

Gluten Free Chocolate Cherry Peppermint Tassies Recipe


Gluten free non-stick cooking spray
25 (2 ½ inch) candy canes or peppermint candies
1 cup plus 1 tablespoon unsalted butter
6 ounces cream cheese, at room temperature
2 cups gluten free flour blend
4 tablespoons unsweetened cocoa powder
1 cup sugar, use divided
1 tablespoon plus 1 teaspoon pure vanilla extract
½ teaspoon kosher salt, use divided
1 large egg
48 maraschino cherries with stems – reserve 2 tablespoons of the maraschino juice


Spray 2 (24 cups each) mini muffin pans with cooking spray.

Grind the candy canes in the food processor until very finely ground. Remove from the food processor and set aside.

Put 1 cup butter and the cream cheese in the food processor and process until smooth. Add the flour, cocoa powder, ½ cup sugar, 1 tablespoon vanilla, and ¼ teaspoon salt. Process to combine. Add ½ cup of the ground candy canes and process to combine. Divide the dough into 48 balls. Place 1 ball in each muffin tin and refrigerate for 1 hour.

Preheat oven to 325 degrees.

Using your thumb or the end of a French rolling pin, press a hole into the center of each ball of dough.

Whisk together the 2 tablespoons reserved maraschino cherry juice with 1 tablespoon melted butter, ½ cup sugar, ¼ teaspoon salt, the egg, and 1 teaspoon vanilla. Spoon the mixture into each hole.

Pat the cherries dry with paper towels and place one in each hole on the filling. Sprinkle the cookies with the remaining crushed candy canes.

Bake for 25 minutes. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling.


This Gluten Free Chocolate Cherry Peppermint Tassies Recipe makes 48 cookies

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.

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Categories:    Cookies & Candies

{ 4 comments… read them below or add one }

Misty Valaer December 18, 2014 at 3:19 pm

Would love to receive gluten free recipes by email.


Carol Kicinski January 6, 2015 at 10:41 am

Hi Misty,

That’s great to hear! I’ll make sure we add you to the list!



sonaly January 7, 2015 at 8:06 am

well, its an interesting blog….


Carol Kicinski February 23, 2015 at 11:27 am



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