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Black Forest Cookies

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Prep Time: 15 minutes
Cook Time: 10 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!