postheadericon Chocolate-covered Cherry Cookies

This one is adapted from a recipe by Joanne Fluke.

Ingredients

  • 1 cup margarine/shortening (softened or melted)

  • 2 cups white sugar
  • 2 eggs replaced by 1 TBS egg replacer mixed with 2 TBS warm water plus 1/4 cup applesauce
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup cocoa powder
  • 2 cups gf flour (I used a mix of bean & amaranth)
  • 1 cup starch (arrowroot/tapioca – but can use corn/potato or any mix of those)
  • 1 1/2 tsp xanthan gum
  • 1 cup chocolate chips
  • 1 small, 10oz jar stemless marachino cherries
  • 1 cup chocolate chips
  • 1/3 cup coconut milk

Preheat oven to 350.

Cream fat and sugar. Beat in egg replacers. Mix in vanilla. In a separate bowl, whisk together baking powder through xanthan gum. Add flour mix slowly until combined. Add chocolate chips and mix until just combined. Dough will be stiff and a bit crumbly.

Drain cherries and reserve the juice (when I’m really good I use the cherry juice instead of water for the egg replacer).

In the microwave combine the chocolate chips and the coconut milk. Heat in 30 second intervals and stir until just melted. Add about 2 TBS cherry juice. You want the chocolate mixture to spoon easily – you might need a little more or less juice.

Use a cookie scooper or pat dough into walnut-sized balls with your fingers. Place on parchment paper/silpat covered cookie sheets (12-13/sheet). Press down center with thumb to make a deep indentation. Put cherry in the little hole.

Spoon chocolate sauce over cherries – make sure not to drip it down the sides.

Bake at 350 for 10-12 minutes. Let cool on cookie sheet a couple minutes, then move to cooling rack.

If you’re feeling really decadent, drizzle with more chocolate sauce after baking.

These are simply amazing. And no one will ever guess that they are “special”. In fact, my grandmother (who dislikes “special” foods) asked for the recipe!

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