Black Forest Cookies

Rich and fudgey chocolate cookies with a homemade gooey cherry pie filling. These are sure to be a hit at any holiday party! They’re gluten free, dairy free, and refined sugar free, too!

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

1. Whisk dry ingredients together
2. Beat oil, sugar, egg, and vanilla together, then fold in dry ingredients
3. Roll into 12 balls
4. Bake at 350 for 8-10 minutes
5. 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
6. Allow to cool for a few minutes, then carefully move to cooling rack where they’ll firm up a bit more
7. Make filling by adding cherries, lemon juice, and syrup together on stove. Don’t mash the cherries, but rather stir gently
8. 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
9. Spoon the cherry filling onto the center of the cookies
10. Optionally, drizzle melted dark chocolate overtop
11. Enjoy!

Black Forest Cookies

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 12

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!