Gluten Free Chocolate Chip Cherry Cookies


  • 1/2 stick butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • pink food coloring
  • 1 1/2 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 3/4 teaspoon baking soda
  • pinch salt
  • 3/4 cup maraschino cherries, drained & finely chopped
  • 3/4 cup chocolate chips

YIELD: 12-18 cookies


Beat the butter and brown sugar with an electric mixer for until combined. Add in the egg and extracts, beat until light and fluffy. Add the pink gel food coloring and mix to combine. Add the flour, baking soda, and salt, mix until just combined. Add in the cherries and chocolate chips, do not over mix. Use a cookie scoop make dough balls and freeze them for at least an hour or overnight. When ready to bake, preheat the oven to 350F. Place dough balls on a parchment lined sheet pan. Bake for 14-16 minutes, do not over bake or allow to brown.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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