Gluten Free Chocolate Chocolate Cherry Cookies Food

GLUTEN-FREE DECADENT DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; set aside. In large bowl, mix dry cookie mix, dry pudding mix, cherries and pecans. Add melted butter, eggs and vanilla; stir until soft dough forms.
• Drop dough by rounded measuring tablespoonfuls onto lined cookie sheets; flatten slightly. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread over cookies. Allow chocolate to set until firm, about 1 hour.

GLUTEN-FREE CHOCOLATE-CHERRY PEANUT BUTTER COOKIES

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
• Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
• Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

GLUTEN FREE CHOCOLATE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 325°F with racks in upper and lower thirds of oven.
• Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs one at a time, beating until well combined. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chips or chunks, pecans, and cherries and mix until just incorporated.
• Using a cookie dough scoop (or two spoons) drop dough by heaped tablespoons about 2 inches apart onto an ungreased cookie sheet. With dampened fingers, flatten cookies slightly.
• Bake 12 to 14 minutes, switching position of sheets halfway through baking, until puffed and set. Cool on baking sheet for 3 minutes, then transfer cookies to a cooling rack to finish cooling.
• Makes about 2 dozen cookies.

GLUTEN-FREE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.