These Gluten Free Cherry Chip Cookies are crunchy on the outside and chewy on the inside while having all the flavors you love in a class CCC with the addition of dried cherries! The chocolate and cherries pair for a perfect combination and go perfectly with the texture of these cookies. Also, I shared these with all of my friends and family that can have gluten and they couldn’t believe they were gluten free!
Gluten Free Cherry Chip Cookies
What you’ll need:
- Butter (note that as of now I did try these with dairy free butter and they did not turn out correctly!)
- Sugar
- Coconut Sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour
- Baking Powder
- Salt
- Chocolate Chips
- Chocolate Bar
- Dried Tart Cherries
Products I recommend:
Please note that baking is pretty specific, especially when it comes to gluten free, so before making any substitutions, please ask first! I never want any ingredients to go to waste!
- Gluten Free Flour
- Dried Cherries
- Chocolate Bar
- Chocolate Chips
- Baking Powder
- Pure Vanilla Extract
- Coconut Sugar
- Butter
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More desserts to love:
- Family Style Chocolate Mousse
- Chocolate Sauce
- Apple Crumble Loaf Cake
- Pumpkin Cheesecake Bites
- Orange Almond Cake
- Drop Biscuit Strawberry Shortcake
- Vanilla Prosecco Berry Cake
- Almond Flour Lemon Cake
- Cosmic Brownies
- Chocolate Peanut Butter Ice Cream
- Chocolate Chip Zucchini Bread
- 4 Ingredient Mini Chocolate Tarts
- 4 Ingredient Chocolate Tart
- Chocolate Avocado Mousse
- The Best Chocolate Cake
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Line a plate or baking sheet with parchment paper.
- In a large bowl, mix soft butter with the sugar and the coconut sugar using a hand mixer or stand mixer until fully combined.
- Next, mix in the egg, egg yolk and vanilla until just combined.
- In a separate bowl, whisk together the flour with the baking powder and salt.
- Add the flour mixture to the wet ingredients and using a spatula, fold the flour in until just about incorporated but some flour streaks remain.
- Add in the chocolate and dried cherries then finish folding together the dough until no flour streaks remain.
- Using a cookie scoop or a tbsp, fill overflowing spoonfuls to make 14 cookie dough balls. Note: I prefer to not roll or pack the dough together but to release the cookie scoop gently as I find it helps with the spread of the cookies.
- Place each cookie dough ball onto your parchment lined baking sheet or plate and place it in the fridge to chill for 1 full hour. I promise this step is important and worth it as with gluten free baking, this helps the flour absorb all that it needs to!
- Preheat your oven to 350℉ and line a large baking sheet with parchment paper. If you have 2 large baking sheets, even better!
- Once the cookie dough has fully chilled for 1 hour and your oven is preheated, space out 7 cookies on the parchment lined baking sheet and place the remaining dough in the fridge.
- Bake the cookies for 12-15 minutes. 12 minutes will give you a softer cookie while 15 will make it crispier (but still soft!). Note: Every oven varies, so be sure to keep watch!
- Remove the first batch from the oven and allow them to sit for a few minutes to cool off slightly. If you try to move them too soon they will likely fall apart!
- Once ready, move the cookies to a cooling rack and bake the remaining cookies for the desired amount of time.
- Store leftovers in the fridge and most importantly, enjoy!
Can you use regular flour with this recipe?
Since I’m celiac I haven’t/cannot test that, so while I assume yes, I’m not sure!
I’ve made these twice now! The first time they were definitely great but I knew on round 2 I needed more chocolate and cherry because well… I just have the worst sweet tooth. Outstanding recipe, easy to follow, delicious when they come out!
I always support more chocolate! Glad you loved them 🙂