Chocolate Cherry Cookies

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Source: Carol Fenster's

Special Diet Celebrations

 

Chocolate Cherry Cookies

1/2 c. brown rice flour or garbanzo flour

1/4 c. potato starch

2 T. tapioca flour

1 tsp. xanthan gum

1/2 c. cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1/2 c. butter or oleo or Canola oil spread

1/2 c. sugar or fructose powder

1/3 c. brown sugar or maple sugar

1 large egg or 1/4 c. flax mix

1 tsp. gf vanilla extract

1/2 c. gf chocolate chips

1/4 c. dried tart cherries or cranberries

 

Preheat oven to 350'. In medium bowl, combine dry ingredients. Set aside.

With electric mixer, cream butter, sugars, egg (or flax mix), and vanilla

until well combined. Add dry ingredients gradually; mix only until moistened.

Don't over mix. Fold in chocolate chips and cherries.

With small ice cream scoop, place balls of dough (about 2 T. each) on

cookie sheet lined with nonstick liners or parchment paper- or sprayed with

cooking spray. Leave an inch between balls to allow for spreading.

Bake 10-12 minutes until puffed and cracked. (If using canola oil spread,

press with spatula after 5 minutes of baking to make flatter cookies.) Cool

on baking sheet 5 minutes, then transfer to wire rack to cool. Makes 16.

 

Can add 1/4 c. coconut and 1/4 c. chopped nuts if desired.

 

NOTES: I use the garbanzo flour. Instead of all of the soy margarine I use

half soy margarine and half nut butter- like peanut butter or almond butter.

Instead of the egg I use the flax goop (if you don't know what that is and are

interested let me know). I don't use the cherries but use the chocolate chips.

If it is very dry I add a tiny bit of soymilk until I can mix it better but it

still holds its shape. Finally, I sprinkle some candy sprinkles on top for

color and child appeal! These freeze really well too.

 

Tracy