Chocolate Chip and Cherry Cookies Recipe
Gluten Free Recipe
Chocolate Chip and Cherry Cookies - these two flavors go so well together and in these cookies its no exception! If you prefer not to use whole eggs, see the gluten free egg substitutes for alternatives.
1/2 cup margarine or butter, softened
3/4 cup packed brown sugar
1/4 teaspoon gluten-free vanilla powder
1-1/2 cup brown rice flour
1/3 cup potato starch
1 teaspoon Gluten-Free Baking Powder
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup dried Bing cherries
Cream margarine and sugar until fluffy. Add eggs one at a time, beating after each one. Add vanilla or Gluten-Free Vanilla Powder and stir.
Combine and sift rice flour, potato starch, Gluten-Free Baking Powder and soda. Add flour mixture to creamed margarine and sugar mixture. Mix in chocolate chips and cherries. Cover and chill for one hour.
Drop by tablespoonfuls onto a non-stick cookie sheet. Bake at 350-degrees for about ten minutes or until golden brown. Cool slightly on baking sheets before removing cookies onto wire rack. Place cooled cookies in a sealed container; can be frozen.
Yield: 45 cookies
Serving size: 1 cookie
Calories 62.5; Fat 3.4g; Carbohydrates 7.6g; Fiber 0.5g; Protein 9g
Exchanges: 1/2 starch, 1/2 fat
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