makes 10-12 large cookies
2 1/4 c 1 to 1 gluten free baking flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature
1 cup coconut sugar
1 tbsp molasses
1/3 c honey
1 c chocolate chips
1/2 c walnuts, chopped
1/2 c dried cherries, chopped
3 oz dark chocolate bar, cut into large chunks
Preheat oven to 350 degrees F and line a cookie sheet with a silicone mat or parchment paper. Next in a large bowl, add butter and coconut sugar and cream together with a hand mixer on medium speed. Add in molasses and honey and mix until just combined, then add eggs, mixing one at a time. Gently sift in gf flour, baking soda + salt, mixing on medium speed until just combined, be careful not to over mix your batter. Finally, fold in chocolate chips, walnuts, and dried cherries.
Measure out cookie dough using a 2 oz scoop, placing dough 2-3 inches apart on your prepared cookie tray. Gently place 3-4 chunks of your chocolate bar on top of each cookie dough ball and gently push them into the dough, just a little bit so they don’t fall off. Bake for 10 – 13 minutes at 350 degrees F. Remove cookies from the oven once the edges are golden brown and allow to rest on the cookie sheet for 5 minutes. Move cookies to a wire rack to cool completely, if they make it that far. They might not, they’re really good, especially when they’re warm!
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