Gluten-Free Double Chocolate Cherry Cookies (Vegan, Allergy-Free)
These easy Gluten-Free Chocolate Cherry Cookies are loaded with dark chocolate chips and dried cherries! Soft, chewy, vegan, and allergy-free chocolate cookies; they're fudgy and decadent, perfect for the holidays, Christmas, Valentine's Day, or a just quick dessert recipe to satisfy your chocolate cravings!
- Prep Time: 5 Minutes
- Cook Time: 10 Miniutes
- Total Time: 0 hours
- Yield: 8-10 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free Baking Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Prepared Bob's Red Mill Egg Replacer
- 1/3 Cup Brown Sugar Erythritol (or preferred light brown sugar)
- 1/4 Cup Granulated Erythritol (or preferred granulated sugar)
- 1 Cup Dried Sweet Cherries
- 1/2 Cup Dark Chocolate Chips
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Stick (4 TB) Vegan/Soy-Free Butter (cubed)
- 1 to 2 TB Unsweetened Non-Dairy Milk
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, cocoa powder, and two sugars; mix together.
- Add the prepared egg replacment, vanilla extract, cubed butter, dried cherries, and chocolate chips. Mix everything together and knead with your hands until combined.
- If the dough is too dry, add a tablespoon or two of the non-dairy milk.
- On a parchment paper or Silpat lined baking sheet, space out 8 to 10 (2 tablespoon sized) cookie mounds.
- Bake the cookies in the preheated oven for 10-12 minutes.
- Remove the cookies and let them cool completely on a wire rack before storing in an air tight container for up to 2 weeks. Enjoy warmed or room temperature!
Nutrition
- Serving Size: 1 Cookie
Find it online: https://strengthandsunshine.com/chocolate-cherry-cookies/