Gluten Free Black Forest Cookies Recipe
Updated Jun 27, 2018, Published Dec 01, 2012
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It’s December, which, in our family, means it is time to start baking gluten free cookies. Lots and lots of gluten free cookies. After all, one never knows when there is going to be a need for cookies, does one? Especially during the holiday season.
These Gluten Free Black Forest Cookies are also grain and dairy free and are something between a macaroon and a brownie bite. They are chocolate cookies made with almond flour studded with even more chocolate, in the way of chocolate chips, and sweet maraschino cherries. Simple to make, simpler to eat.
They also happen to be a little addictive, so don’t say I didn’t warn you!
Gluten Free Black Forest Cookies Recipe
Ingredients
- 2 ¼ cups blanched almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- ½ cup grapeseed, or other neutral tasting oil
- ½ cup brown sugar or coconut palm sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup semi-sweet chocolate chips
- 1 cup maraschino cherries, patted dry and quartered
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Combine the almond flour, cocoa powder, baking soda, and salt in a mixing bowl and whisk together. Whisk together the oil, brown sugar, vanilla and eggs. Add the liquid ingredients to the dry ingredients and mix well. Stir in the chocolate chips and cherries.
- Using a spoon or small (#60) ice cream scoop, spoon the mixture onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Let cool on the pans for 5 minutes, then remove to a wire rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am soooo making these! Thank you.
Enjoy!!!
maraschino cherries are full of chemicals and gross-for-you ingredients (well, most brands that I’ve seen). I’m planning on making these using dried cherries! They’ll be a great gluten free substitute for some wheat-y chocolate cherry cookies that made in years previous.
Tillen Farms makes natural maraschino cherries with no dyes or corn syrup but dried would work great too! Enjoy.
Love your ingredient list, just have to find cherries with no food coloring!!! Definitely going to make these… pinning them right now :)
Check out Tillen Farms, they make maraschino cherries without food dye and corn syrup.
LOVE this recipe, Carol. These look fabulous! You are so talented; happy holidays. xoxo Sending you hugs!!! xox
Thank you Amie, happy holidays to you too! xoxo
Here you go again with another yummy chocolate goodie. I made the Chocolate Cherry Dump Cake last night (with some added cocoa powder) and now these Black Forest Cookies are calling my name. I guess I’m blowing my Weight Watcher classes for the month of December. I may make these for the holiday trip to Stone Mt., GA too!!!!! Thank you Carol, XOXO, HAPPY HOLIDAYS.
Oh Oh – well you will just have to ofset with a few days of lots of veggies! Life is about balance right? I wish you and your family a wonderful holiday season filled with magic and just the right amount of chocolate :)
These look fabulous! Could I make them with rice flour? I’ll be making them for guests with nut allergies…
I am not sure about that. These are sort of a play on macarrons which uses either nut flour or coconut. How do you feel about coconut? You could grind up an equal amount of coconut flakes and use that instead. Just not sure they would hold together with rice flour but I could be wrong, it won’t be the first time :)
Why do you have to use the grape seed oil? Can you use vegetable oil or canola oil?
You can use any neutral tasting oil, those are fine.
Grape seed oil is just a little bit of a healthier option.
xo,
Carol
Hi, I’m printing out the recipe and can’t wait to make them, but is there a difference substitute for the cherries?
You can use any kind of berry like like Sophie.
xo,
Carol