Things I’ve been loving lately - Online shopping. Reruns of the Bravo show Southern Charm. Dark chocolate. Cashews.
The winter time has me in a FUNK. All I want to do is sit around, eat, watch reality t.v., and not come out of my house until the average temperature is 70 degrees. Something that always puts me in a better mood is BAKING. My dad gave me a tin of cashews a couple weeks ago and I just can’t stop snacking on them! What better way to use them up than to put them in a baked good?
A few months ago I made gluten-free Dark Chocolate Brownie Cookies that were divine. I initially thought about making those and just adding some cashews but what is the fun in that? The best way to get better at something is practice and experimenting and I could use more of that to perfect my gluten-free baking skills.
The richness of dark chocolate, tartness of dried cherries, and crunch and hint of salt in cashews creates the perfect combination for the cookie recipe listed below. Added bonus - most people who have tried them have NO idea they are gluten-free!
Gluten-Free Dark Chocolate Cherry Cashew Cookies
Makes about 30 cookies
1 ½ cups gluten free flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon xantham gum
¼ teaspoon salt
¾ cup butter, softened
1 cup light brown sugar
½ cup light corn syrup
1 teaspoon vanilla
¾ cup dark chocolate chips
1 ¼ cup dried cherries
¾ cup chopped cashews
Preheat oven to 350 degrees. Measure flour, cocoa powder, baking soda, xantham gum, and salt into mixing bowl and set aside.
Place butter and sugar in stand mixer with a wire whip attachment. Cream together for 5 minutes.
Change attachment to paddle and add eggs one at a time followed by the vanilla and corn syrup.
On a low speed, spoon in flour mixture. Continuing on a low speed, add in chocolate chips, dried cherries, and cashews.Place in refrigerator for 30 minutes.
Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper. Lightly press down tops - dough is sticky. Bake for 16-19 minutes or until middle of the cookie is no longer “doughy” looking - cookies will not crack! Leave on sheet pan for 10 minutes before transferring to a wire rack.