Gluten Free Black Forest Cookies
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These Gluten Free Black Forest Cookies are also dairy free and refined sugar free!
They’re rich and fudgey chocolate cookies with a homemade gooey cherry pie filling.
These are sure to be a hit at any holiday party!
Why You’ll Love These Gluten Free Black Forest Cookies
- They’re gluten free, refined sugar free, and dairy free!
- The cherry pie filling is so ooey gooey!
- The cookies themselves are incredibly soft
- They are sure to be a hit at any gathering you bring them to!
Serves: 12
Ingredients
- 1 cup Gluten-Free 1-to-1 Baking Flour – Bob’s Red Mill
- 1/3 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Coconut Oil, Melted & cooled
- 1 whole Egg
- 3/4 cup Brown Monkfruit Sweetener – Lakanto, Or brown sugar / coconut sugar
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Cherries, Frozen
- 2 Tbsp Lemon Juice
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Arrowroot Flour
- 2 Tbsp Water
Process
- Whisk dry ingredients together
- Beat oil, sugar, egg, and vanilla together, then fold in dry ingredients
- Roll into 12 balls
- Bake at 350 for 8-10 minutes
- Right when you pull out of the oven use the back of a tbsp measurer to indent the center of the cookie. Use a circular cookie cutter to swirl the cookie around within in to get that perfect circlular cookie shape
- Allow to cool for a few minutes, then carefully move to cooling rack where they’ll firm up a bit more
- Make filling by adding cherries, lemon juice, and syrup together on stove. Don’t mash the cherries, but rather stir gently
- Mix arrowroot and water in a small bowl, then once warm, add to the cherry pot and stir. It will thicken into a gooey filling
- Spoon the cherry filling onto the center of the cookies
- Optionally, drizzle melted dark chocolate overtop
- Enjoy!
Variations for Dietary Preferences
- Arrowroot flour – you can use corn starch or tapioca starch
- Cherries – feel free to use raspberries or strawberries in place
- Brown Sugar Substitute– feel free to use organic brown sugar or dark coconut sugar
- Coconut Oil – you can use softened butter if not dairy free
More Gluten Free Cookie Recipes You’ll Love!
If you make these Gluten Free Black Forest Cookies Cookies leave a comment below sharing your thoughts! Or tag me on social media so I can see your creations!
Ingredients
Cookie Base
- 1 cup Gluten-Free 1-to-1 Baking Flour – Bob’s Red Mill
- 1/3 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Coconut Oil Melted & cooled
- 1 whole Egg
- 3/4 cup Brown Monkfruit Sweetener – Lakanto Or brown sugar / coconut sugar
- 2 tsp Pure Vanilla Extract
Cherry Filling
- 1 1/2 cups Cherries Frozen
- 2 Tbsp Lemon Juice
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Arrowroot Flour
- 2 Tbsp Water
Instructions
- Whisk dry ingredients together
- Beat oil, sugar, egg, and vanilla together, then fold in dry ingredients
- Roll into 12 balls
- Bake at 350 for 8-10 minutes
- Right when you pull out of the oven use the back of a tbsp measurer to indent the center of the cookie. Use a circular cookie cutter to swirl the cookie around within in to get that perfect circlular cookie shape
- Allow to cool for a few minutes, then carefully move to cooling rack where they’ll firm up a bit more
- Make filling by adding cherries, lemon juice, and syrup together on stove. Don’t mash the cherries, but rather stir gently
- Mix arrowroot and water in a small bowl, then once warm, add to the cherry pot and stir. It will thicken into a gooey filling
- Spoon the cherry filling onto the center of the cookies
- Optionally, drizzle melted dark chocolate overtop
- Enjoy!