Cherry Chocolate Chip Crinkle Cookies {traditional and gluten free recipes}

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Cherry Chocolate Chip Crinkle Cookies recipe by Barefeet In The Kitchen

Tart cherries and dark chocolate meet in this chewy sweet cookie. I made these for my husband’s office last week. I wanted to send in something a little different from the usual and these were a great choice.

The hint of almond flavor is unexpected and it works perfectly with the cherries and the chocolate.

We’ve loved crinkle cookies for years; they are the ultimate “crisp on the outside with a soft chewy center” cookie. I regularly make cinnamon crinkle cookies and lemon crinkle cookies.

I can’t believe I never thought to make them with our favorite fillings before now. I can hardly wait to play with this idea again.

Check out all of the Gluten Free Dessert Recipes on this website!

Cherry Chocolate Chip Crinkle Cookies recipe by Barefeet In The Kitchen

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Cherry Chocolate Chip Crinkle Cookies {traditional and gluten free recipes}

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Servings: 3 dozen cookies

Ingredients 

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 teaspoons almond extract
  • 1 egg
  • 3/4 cup white rice flour *
  • 3/4 cup tapioca starch *
  • 1/4 teaspoon xanthan gum *
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup dark or semi sweet chocolate chips
  • 1/2 cup dried cherries
  • * if you are not in need of a gluten free recipe simply substitute 1 1/2 cups all purpose flour for the items marked with an *

Instructions

  • Preheat the oven to 350 degrees. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the almond extract and egg. Beat again until fluffy. Whisk together the dry ingredients and slowly add to the wet ingredients. Stir just until combined.
  • Add the chocolate chips and cherries and stir again to mix throughout the dough. Scoop into 1" balls onto a parchment or silpat lined baking tray. Bake for 10-11 minutes, until no longer shiny and slightly puffy. Remove from the oven before they are browned. Let cool on the trays for 1-2 minutes before transferring to a wire cooling rack to finish cooling. Store in an airtight container at room temperature. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Xantham gum improves the texture of certain gluten free foods. It isn't needed for the traditional version of these cookies. Thanks for asking, I had forgotten to mark it with the other GF items!

  1. Christine Mackin says

    This gluten free cookies are so original! I love the idea of adding all of those flavors together and the pictures look just as good as they sound. I am going to have to try this recipe for my family for Thanksgiving. Thank you for the post and for sharing!

    • Mary says

      Coconut flour is very dry and it absorbs a great deal of moisture. I have no idea how that conversion would work for this recipe without testing it myself. If you decide to try it, let me know how it works out!