Our gluten-free vegan double chocolate cherry cookies recipe is fabulous for Valentine’s Day, Christmas, or really any day; after all who doesn’t love the combination of chocolate and cherry?! (And hey, if you know someone who doesn’t love the combination of chocolate and cherries, more for you!) Our recipe uses almond flour (which goes so well in this recipe), raw cacao, and chocolate chips, all three of which we get from Costco, as well as organic dried cherries (also from Costco), and maple syrup or agave (ditto), which is why this is designated a vegan Costco recipe.
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These can, of course, also be made without the chocolate chips, but we think that they are really the icing on the cake (or the chips within the cookies, as it were).
Our recipe was inspired by (but is quite different from) another chocolate cherry cookies recipe, which we found in the awesome The Gluten-Free Almond Flour Cookbook, by Elana Amsterdam. Elana’s cookbook and the almond flour from Costco are a perfect pairing! But that said, we like our recipe just a little bit better. :~) If you make these (and we hope that you will) please let us know what you think!
Gluten-Free Vegan Double Chocolate Cherry Cookies
Thank you! ❤️
*Receipts will come from ISIPP.
2 3/4 cups blanched almond flour
1/4 cup raw cacao
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light neutral oil (we use sunflower or grapeseed)
3/4 cup maple syrup or agave (agave has a more neutral flavor profile)
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup dried cherries
Preheat your oven to 350°. Line two cookie sheets with parchment paper.
In a large bowl whisk together the oil, maple syrup or agave, and vanilla. In a separate bowl combine the almond flour, salt, baking soda, and cacao, and then fold it into the liquid ingredients until completely combined. Now fold in the chocolate chips and the cherries.
Scoop the dough onto the prepared baking pans using a small ice cream and cookie scoop, or two spoons. Each cookie should be a heaping tablespoon worth of dough. Be sure to leave at least 2″ between each cookie.
Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook them. Let the cookies cool on the baking sheets for 20 minutes. You can serve them warm after 20 minutes if you want the chocolate chips to still be a bit gooey, otherwise after twenty minutes let them finish cooling on a rack.
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