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Madison Area Gluten Intolerance Chapter

Cherry Chocolate Chip Cookies

1 1/4 cup gluten-free flour blend
2 tablespoons golden flax meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup packed brown sugar
2 tablespoons white sugar
1 teaspoon vanilla
1 1/2 teaspoons Fearn liquid lecithin or tapioca syrup
1/4 to 1/3 cup water
1/2 cup semi-sweet chocolate chips
1/2 cup chopped raw walnuts
1/2 cup chopped dried cherries

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

In a bowl, mix together flour blend, flax meal, baking powder, and baking soda. In your mixer, beat together butter and sugars. Add flour mixture and combine. Then mix in vanilla, lecithin and water until dough comes together. Stir in chocolate chips, nuts, and cherries.

Drop small dough balls by spoonful about 2 inches apart onto prepared cookie sheet. (Cookies flatten and spread during baking.) Bake 15 minutes or until browned. Cool slightly before transferring onto cooling rack. Store in an airtight container.