Gluten Free Chocolate Chip Cherry Cookies


Ingredients:

  • 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

DIRECTIONS:

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.

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