Cherry season is for more than just cherry pie, and these Gluten Free Cherry Chocolate Chip Cookies are proof. Soft and chewy cookies are loaded with fresh cherries and dark chocolate chips for a summer cookie that you've never had before. Completely dairy free, refined sugar free, and made with real cherries! If you loved my Cherry Crumble Muffins, meet their chewier, chocolatier sister.
Why You'll Love These Gluten Free Cherry Chocolate Chip Cookies
- Allergy friendly: gluten free, dairy free, nut free, corn free, and soy free. But, yes, these delicious cookies are still the sweet and chewy chocolate chip cookies you know and love!
- Refined sugar free: made with coconut sugar and natural cherry sweetness, these cookies can be made completely refined sugar free depending on the brand of chocolate chips you use.
- Fresh cherry flavor: these gluten free chocolate chip cookies use real cherries not dried or maraschino, so you get juicy pockets of fresh cherry flavor in every bite.
- Dark chocolate + cherry combo: a classic flavor pairing, but now in cookie form!
- Year-round recipe: these cookies are perfect to make with fresh cherries in the summer, or use frozen for a Valentine's day treat.
Are These Cherry Chocolate Chip Cookies Healthy?
These gluten free cookies are made refined sugar free with half the sugar in traditional chocolate chip cookies. We use coconut sugar which is a lower glycemic option. Plus, tigernut flour (a nut free alternative to almond flour, despite its name) adds natural sweetness without extra sugar.
Fresh cherries are antioxidant-rich and anti-inflammatory long with being a natural food source for melatonin, a brain compound that helps regulate the sleep-wake cycle. That means these cookies are the perfect dessert to help you sleep! And don't forget that dark chocolate chips packs an antioxidant punch too! Healthy-ish cookies? Heck yeah!
Gluten Free Cherry Chocolate Chip Cookie Ingredients
- Gluten free flour blend: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
- Tigernut flour: a nut free alternative to almond flour that adds sweetness and helps the texture. You can use almond flour, if tolerated.
- Tapioca starch: a tablespoon or two of starch in gluten free baking helps keep the texture light.
- Coconut oil: you can also keep this recipe dairy free by using a plant based butter alternative.
- Coconut sugar: a lower glycemic index, refined sugar free sweetener that adds a rich flavor to these chocolate and cherry cookies and keeps them chewy.
- Eggs: 1 large egg and 1 egg yolk yields a rich and gooey cookie without being cakey.
- Chocolate chips: I've linked an allergy friendly brand, but use a refined sugar free brand to keep this recipe fully refined sugar free. Something like HU Kitchen is a great option.
- Cherries: fresh or frozen cherries will work, but these cookies are lovely with fresh cherries in the summer (just make sure they're pitted). Opt for the dark red variety, like bing cherries.
- Baking powder, baking soda, vanilla extract, salt: some extra flaky sea salt is also a must for topping these cookies off!
How to Make Gluten Free Cherry Chocolate Chip Cookies
- Line a large cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
- Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- In a small bowl, toss chopped cherries in 1 tablespoon of flour.
- Fold in the chocolate chips and cherries until just combined.
- Use a medium cookie scoop to scoop the dough onto the prepared baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. Place some of the cookie dough balls on a parchment lined baking sheet 2 inches apart.
- Bake cookies for 10-12 minutes, until golden brown, edges are set, and centers seem not quite done. Sprinkle with flakey salt if desired as soon as they come out of the oven.
- Let cool for a couple minutes before transferring to a wire rack to finish cooling. Bake in batches, leaving any remaining dough in the fridge until ready to bake.
Substitutions and Variations
- Tigernut flour: almond flour also works, if tolerated.
- Coconut oil: dairy free butter also works or regular butter if tolerated.
- Coconut sugar: I have not tested any other sugars in this recipe as I always bake with unrefined sugar. If you try them, leave a comment letting us know how it went.
- Fresh cherries: You can also use frozen cherries. No need to thaw, but toss in 2 tablespoon of flour.
- Chocolate chips: I love using dark chocolate chips, but semisweet chocolate will also work. White chocolate and cherry is another great combo, so feel free to use white chocolate chips or a mix of dark and white. Turn these into cherry chocolate chunk cookies by using chocolate chunks instead of chips or big pieces of chocolate bar.
- Variations: add some chopped almonds or walnuts for crunch (great for both summer and a Christmas cookie option). If tolerated, you could use almond extract instead of vanilla for an additional layer of nutty flavor.
Fresh vs Frozen Cherries: Which Should You Use?
- Fresh cherries are best in summer peak season when they are super sweet! Pit and dice before using.
- Frozen cherries work year-round. There is no need to thaw them, just chop and toss in 2 tablespoon of flour. Note that frozen cherries will bleed more.
- Dried cherries work too. If they are quite firm, soak them in hot water for 10 minutes first. You do not need to toss them in flour before adding to the batter, just drain the water and pat dry.
- Do NOT use maraschino cherries, they are too sweet, too wet, and will make the cookies soggy. Plus they are not refined sugar free or allergy friendly.
Tips for the Best Gluten Free Cherry Chocolate Chip Cookies
- Measure flour properly! Scoop the flour into the measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
- Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and berries and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
- Toss cherries in flour. Before adding them to the batter, toss fresh or frozen cherries in some gluten free flour to prevent sinking and stop excess moisture bleeding into the batter.
- Refrigerate the dough: chilling the dough is essential as it helps the flavor develop, prevents excess spreading, and keeps the cookies chewy. Without chilling, you will have very flat and spread out cookies.
- Make them look good: the trick to gorgeous chocolate chip cookies is adding extra of your toppings on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips and cherry pieces. If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems.
- Don't over bake them: it can be tempting to bake cookies until they are firm, but they will keep cooking even when taken out of the oven as they cool. So for chewy cookies, make sure to take the cookies out before they seem done. The edges should be set, but the centers should seem underdone.
- Shape them: for the perfect cookie, use a round cookie cutter or glass to get more perfectly shaped cookies as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular shape to fix imperfections.
Serving and Storage
Snack on these gluten free cookies all day long or serve warmed slightly in the microwave for 10-30 seconds (so you get melty chocolate) with a scoop of vanilla ice cream for dessert.
Store any leftover cherry chip cookies at room temp in airtight container up to 3 days or in the fridge up to 5 days. Please note that fresh cherries make these cookies more moist so the fridge is preferred (then warm before eating). You can freeze baked cookies up to 3 months or freeze the cookie dough balls up to 3 months. You can bake them straight from frozen, just add 2 minutes to the baking time.
FAQ
Yes, they are gluten free as written, just be sure to check your ingredient labels.
Yes, they are dairy free as written as long as you use coconut oil or dairy free butter.
I have not tested a vegan version of these chocolate chip cherry cookies.
You can, no need to thaw! Toss chopped frozen cherries in flour then fold into the cookie batter.
You can, although fresh or frozen is my preferred method. Dried cherries are more tart, so the cookies will have will have more of a bite. If cherries are soft, no need to soak, but if they are on the firmer side, soak dried cherries in hot water for 10 minutes then drain and pat dry before using.
This can happen for two reasons. If the flour wasn't measured correctly and not enough was used (see tips above) or if the cookies were not refrigerated long enough (especially if using coconut oil).
Toss them in flour before adding to your batter!
Yes you can! Scoop and freeze balls of cookie dough on a flat surface before transferring to a freezer safe container for up to 3 months. You can bake straight from the freezer, just add 2 minutes to the baking time.
Unfortunately, no and trust me, if you could I would let you know because I am the queen of never following that step (I want my cookies ASAP!). For this recipe, though, the fridge is necessary, otherwise you will end up with very spread out, flat cookies.
More Must Make Gluten Free Chocolate Chip Cookie Recipes
Looking for more fun, fruity CCC? Try my Gluten Free Blueberry Chocolate Chip Cookies or Raspberry Chocolate Chip Cookies.
In the mood for more of a classic? Try my Gluten Free Thick and Chewy Chocolate Chip Cookies or even my Browned Coconut Butter Chocolate Chip Cookies.
Need more seasonal options? My Gluten Free Pumpkin Chocolate Chip Cookies are perfect for fall or my Cranberry Chocolate Chip Cookies for winter!
Gluten Free Cherry Chocolate Chip Cookies (Dairy Free)
Ingredients
- ¾ cup + 2 tablespoon 1:1 Gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 tablespoon Tapioca starch
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Sea salt
- ½ cup Coconut oil or dairy free butter, softened
- ¾ cup Coconut sugar
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips
- ½ cup Fresh cherries, pitted and diced *see notes for frozen
- Flaky salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients, except the chocolate chips and raspberries, in medium bowl.
- Beat together coconut oil or butter and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- Toss diced cherries with 1 tablespoon of flour.
- Fold in the chocolate chips and cherries until just combined.
- Use a medium or large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
- Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
- Sprinkle with flaky salt if desired as soon as they come out of the oven.
- Let cool for a couple minutes before transferring to a wire rack to finish cooling.
- Bake in batches as needed.
Leave a Reply