Description
These GF soft-baked chocolate-cherry cookies come together in just 15 minutes and are oh-so-good! Made with tahini instead of butter, this recipe takes ‘better-for-you’ baking to a whole new and delicious level!
Ingredients
Units
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- 1 egg
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1/2 cup tahini
- 3 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 3/4 cup all-purpose gluten-free flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup dried cherries
Instructions
- Line a medium baking sheet with parchment paper and preheat the oven to 350℉/ 180℃.
- Roughly chop the cherries.
- Add the egg, brown sugar, coconut sugar, tahini, coconut oil and vanilla to a large mixing bowl. Mix together until smooth and shiny.
- Add the flour, baking soda, salt, and cinnamon to the bowl. Combine until a stiff dough forms. Fold in the chocolate chips and chopped cherries.
- Pinch off a small chunk of cookie dough and roll between your palms to form a 1-inch/2.5cm ball. Place the ball on the parchment-lined baking sheet and gently flatten with the back of your hand. Repeat with the remaining dough.
- Insert the baking sheets into the oven and bake the cookies for 9-11 minutes or until just golden around the edges.
- Makes 12 medium cookies.
Notes
If you’re fresh out of coconut sugar you can sub-in brown sugar instead however you’ll get a sweeter cookie with a coarser texture.
Nutrition
- Serving Size: 1 cookie