Gluten-Free Dark Chocolate Cherry Almond Cookies (Print Version)

Chewy gluten-free cookies with dark chocolate, tart cherries, and almonds. Ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/4 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 2/3 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-Ins

09 - 3/4 cup dark chocolate chips or chopped dark chocolate (at least 60% cocoa)
10 - 2/3 cup dried tart cherries, coarsely chopped
11 - 1/2 cup sliced almonds

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking soda, and salt in a medium bowl.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until creamy and light, about 2 minutes.
04 - Add egg and vanilla extract; beat until fully combined.
05 - Gradually mix dry ingredients into wet ingredients until just combined.
06 - Fold in dark chocolate chips, dried cherries, and sliced almonds.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes until edges are set and centers remain soft.
09 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is indistinguishable from regular cookies thanks to the right flour blend
  • The tart cherries cut through the rich dark chocolate in the most perfect way
  • They stay chewy for days, which is honestly dangerous
02 -
  • Gluten-free flour blends vary wildly between brands. Stick with one that works rather than experimenting before a big event.
  • The cookies might look slightly underdone when you pull them out. That's exactly how they should look.
  • Room temperature ingredients make or break this recipe. If you forget to take the butter out, cut it into cubes and let it sit for 15 minutes.
03 -
  • Weighing your flour is the secret to consistent results. Cup measurements can vary wildly.
  • For extra chew, let the dough rest in the refrigerator for 24 hours before baking.

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