Description
These Gluten-Free Double Chocolate Cherry Chip cookies are fudgy, rich, and just when you think they can’t get any better, they surprise you with sweet, tart cherry chips and melty white chocolate.
Ingredients
Scale
- 1 ½ cups of gluten-free flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ cup of butter, browned
- 1 tablespoon almond milk
- 1 cup of date paste
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup white chocolate chips
- ½ cup cherry chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together flour, cocoa powder, and baking soda. Set aside.
- Brown the butter: In a light-colored, heavy-bottomed saucepan, melt 1 cup (or desired amount) of butter over medium heat, stirring occasionally. Once the butter melts, it will begin to foam. Keep stirring until golden brown flecks appear at the bottom, and the butter releases a nutty aroma, about 4-6 minutes. Remove from heat immediately and pour into a heat-proof bowl. Let the browned butter cool for 10 minutes before using in the dough.
- Make the date paste: A natural sugar substitute for baking, in a blender combine 2 cups of pitted dates and 1 cup of hot water. Pulse until smooth.
- Combine milk butter, date paste, egg and vanilla: In a medium bowl combine the browned butter, date paste, egg and vanilla.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the cherry and white chocolate chips: Fold the white chocolate and cherry chips into the dough.
- Refrigerate: Place dough in the fridge for 20 minutes.
- Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for 15-18 minutes.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Cookies