Chocolate covered cherry cookies remind me of the holidays. This year I am getting a head start on creating my holiday cookie recipes. Beckie at Simple and Easy Recipes FB page, had a request for a gluten free version of the traditional classic chocolate covered cherry cookie recipe and asked me for help. I set to work and here is my version. I hope you enjoy my recipe for gluten free, dairy free, egg free, nut free and vegan chocolate covered cherry cookies. I hope that it will become a classic in your collection of favorite holiday recipes. This wonderful cookie is also makes a great Valentine’s treat. Add this to your to do list and make some today. Enjoy!
- Yield: 20 medium cookies
Chocolate Covered Cherry Cookies
- Dairy free chocolate chips - 1 c.
- Vanilla non-dairy milk - 2 tbsp.
- Granulated sugar - 1 tbsp.
- Coconut oil - 1/2 c.
- gf Vanilla - 2 tsp.
- Granulated sugar - 3/4 c.
- Applesauce - 1/3 c.
- Flax egg replacer - For 1 egg, 1 tbsp. ground flax meal + 3 tbsp. hot water, allow to gel.
- Brown rice flour - 1/2 c.
- Sorghum flour - 1/2 c.
- Tapioca starch - 1/4 c.
- Millet flour - 1/4 c.
- Baking soda - 1 tsp.
- Salt - 1/2 tsp.
- GF Baking powder - 1/2 tsp.
- Cocoa powder - 1/3 c., I used Hershey's Special Dark, if you use regular your cookies will be lighter in color.
- Maraschino cherries - 20, patted dry.
Preheat oven to 350.
Fudge Frosting- In a double boiler combine 1 c. chocolate chips, vanilla non-dairy milk and 1 tbsp. sugar. Stir until melted and smooth. Set aside and keep warm.
Drain maraschino cherries and pat dry. Set aside.
In a large bowl cream together coconut oil, vanilla, sugar. Then stir in the flax egg replacer. In a separate bowl combine the dry ingredients. Then combine and stir well. With a medium scoop place cookies onto parchment paper lined cookie sheets. Press one maraschino cherry into the center of each cookie. Spoon fudge frosting over cherry and cover completely. Bake at 350 for 12-15 minutes. Cookies will be slightly firm. Cool on cookie sheet for 5 minutes, then transfer to cooling rack. Store in a waxed paper lined tin or container. Place wax paper between layers. Enjoy!