Dark Chocolate and Cherry Cookies
Servings: 10 cookies
Ingredients
- 180 g dairy free butter block *See FAQs
- 180 g light brown sugar
- 80 g granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 340 g gluten free plain flour
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 35 g cocoa powder
- 1 tablespoon cornflour (Note, this is cornstarch in the US)
- 1 teaspoon bicarbonate of soda (Note, this is baking soda in the US)
- 1/2 teaspoon salt
- 100 g dairy free dark chocolate chunks
- 100 g dairy free milk chocolate chunks (plus extra for drizzling)
- 150 g dried cherries
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the eggs and continue to whisk. Add the vanilla extract and whisk again.
- Add the gluten free flour, xanthan gum, cocoa powder, cornflour, bicarbonate of soda and salt. Mix well to form a dough.
- Mix in the dairy free chocolate and cherries. Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into 10 balls. I tend to weigh mine (around 120g per ball - they are big!) to make sure they are all the same size.
- Spread the cookie balls out on the baking trays and flatten very slightly. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
- Bake for 15 minutes, remove from the oven and leave to cool. The cookies will continue to cook and firm up once they are out the oven and cool. Drizzle with extra dairy free chocolate and leave to set.