Gluten Free Cherry Chocolate Chip Cookies (Grain/Starch/Gluten/Dairy/Soy/Egg Free)

Gluten Free Cherry Chocolate Chip Cookies (Grain/Starch/Gluten/Dairy/Soy/Egg Free)

Gluten Free Cherry Chocolate Chip Cookies

Cherries take these cookies over the top.

Free of starch- Soft and perfectly goo-ey in the center. They can be made with either Fresh Cherries or Maraschino. I tested them with both and found the Maraschino provided a stronger cherry flavor. Both variations were excellent!

The Cherries contribute to the cookies moisture and texture- if you omit them the cookies will change. I would also like to note that these can be made with Coconut Oil Rather than butter- BUT- we preferred the flavor with Butter.

In the future I will update the measurements of this recipe to include Grams- I was feeling a little lazy last evening 🙂

Gluten Free Cherry Chocolate Chip Cookies

1 Cup Blanched Almond Flour ( Such as Honeyville- Bob's may not work!)
1/4 Cup Coconut Flour
1/2 Tsp. Xanthan or Guar Gum
3 1/2 TBS Softened Earth Balance Butter (or regular butter)
1/2 Cup Granulated Sugar (Any Regular or Un-refined granulated Sugar will work here)
1/4 Tsp. Almond Extract
Pinch of Salt
1/4- 1/2 Cup Chocolate Chips (Enjoy Life Chocolate Chips are the best!)
1/4 Cup Chopped Cherries

  1. Preheat oven to 325 Degrees.
  2. In a bowl of a stand mixer (or using a hand mixer) Cream the butter and Sugar. Add the Almond Extract.
  3. While the beaters continue to mix add in the Almond Flour, Coconut Flour, Xanthan Gum and Tiny pinch of Salt.
  4. Turn Beaters off- stir in Chocolate Chips and Chopped Cherries. (the dough will be very thick- so put some muscle into it! 🙂
  5. Roll cookie dough into 8-10 balls- press down with a fork. (The dough may feel just a little oily/crumbly)
  6. Bake 14-15 minutes. Allow cookies to cool before removing from cookie tray and eating (they will firm up as they cool!)

Yields 8-10 cookies. Store at room temp or freeze for a later date!

For some Variation: Try treating these like thumbprint cookies and placing a cherry in the center before baking- Or drizzling melted chocolate on top. For those that eat white sugar- you might consider making a glaze out of cherry Juice, Almond Extract and Confectioners sugar to drizzle on top.





Brittany Angell

27 comments | Leave your own

  1. Deanna

    Whole Foods has organic cherries on sale today – and my friend picked up several pounds for me. I'm loving the idea of these. But, I have a week left on the raw path, so I might have to rawify your recipe. 🙂

  2. Iris

    Those look absolutely beautiful! I love the thumbprint cookie idea…may need to play around with this and come up with a stevia version! Also, perhaps a silly question, but do you have a technique for de-pitting the cherries that works well for you?

  3. Ricki

    They're very beautiful! Such a lovely recipe–I'm sure either cherry would be delicious. Where does the cherry liquid come into it? I don't see it mentioned in the instructions. 🙂

  4. bitt

    will this just work if I use ground up almonds? or is almond flour different? this looks amazing!! I have all the other ingredients, that is why i ask.

  5. Amie Sue

    Good afternoon, this recipe looks divine! I am going to make it but I am converting it to a raw recipe. I will keep you posted. Blessings, amie sue

  6. Vicky

    These look very tasty!

  7. Chris

    Those look absolutely delicious, you’d never know they were gluten free by looking at them. 🙂

    And bitt there is an option to subscribe to replies via the drop down “subscribe to..” option to the left of the submit comment button.

  8. jennifer

    Those look amazing! I’m curious about the xantham gum with the almond and coconut flour tho…..I’ve never had to use it with that combo of flours.

  9. Crystal

    These are delicious and so easy to make! I used coconut sugar for the granulated and Bob's almond flour (it's what I have on hand) – they came out great. This is a dangerous recipe to have around. 😉

  10. Angie

    Can thawed frozen cherries be used? Thanks!

  11. Diana

    I made these today and the dough was so crumbly I couldn’t squeeze or roll them into balls. I added a splash of almond milk and that helped. They were delicious! I’ve made lots of different almond flour cookies and these had the best texture, maybe because of the mix of almond and coconut flour. I’m excited to try more of your recipes!

  12. Julia

    WHat can I sub coco flour for?
    My daughter can only have oats,almond and tapioca. TIA

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