Gluten-Free Dark Chocolate Cherry Cookies (Print Version)

Chewy gluten-free cookies with tart cherries and dark chocolate, 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 - 1/2 teaspoon fine sea salt
04 - 1/3 cup unsweetened cocoa powder

→ Wet Ingredients

05 - 1/2 cup unsalted butter, room temperature
06 - 2/3 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 3/4 cup dark chocolate chips or chunks (60-70% cacao)
11 - 1/2 cup dried tart cherries, roughly chopped

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Gently fold dark chocolate chips and dried cherries into dough using a spatula.
07 - Scoop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are set but centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is incredibly chewy with crisp edges, nobody will guess they are gluten-free
  • Tart cherries cut through the rich dark chocolate for the most sophisticated flavor balance
  • The dough comes together in under 20 minutes with zero special techniques required
02 -
  • Chilling the dough for 30 minutes prevents excessive spreading and intensifies the flavors, though you can bake immediately if needed
  • Different gluten-free flour blends behave differently, so stick with one that includes xanthan gum for the most reliable results
03 -
  • Use a kitchen scale to measure your gluten-free flour because cup measurements can be notoriously inaccurate
  • Rotate your baking sheets halfway through baking if one bakes faster than the other

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