Chocolate Cherry Cookies
Gluten Free Recipes
Two distinct variations of Chocolate Cherry Cookies - one with chips and dried cherries, the other cornflakes and caramel.
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
Chocolate Cherry Caramel Cornflake Cookies
Corn flakes in cookies give them a very nice crunch and flavor and these Cherry Chocolate Caramel Cornflake Cookies are no exception. Also includes dessicated coconut.
3 tablespoons butter
1 cup brown sugar
4-1/2 cups gluten-free cornflakes
1 cup mixed nuts (or your choice), roughly chopped
1 large egg, lightly beaten
1 cup dessicated coconut
3 ounces glace cherries, halved
3 ounces gluten free chocolate bits
Preheat oven to 350 degrees.
Melt the butter in microwave or on stove. Off the heat, add the sugar and mix thoroughly.
Add egg, nuts, coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they are partly crushed.
Place heaped teaspoonfuls on a non-stick oven tray.
The mixture won't stick together properly, but don't panic - just push it together with your fingers. The ingredients will stick together as they cook.
Bake at 350 degrees for about 14 minutes.
For the best flavor, remove Cherry Chocolate Caramel Cornflake Cookies from the oven just as any thin, spread out bits start to go dark brown.