Gluten Free Cherry Chocolate Chip Cookies
2 teaspoons Gluten Free baking powder (Clabber Girl)
1 1/2 Cups Gluten Free Pie Crust Mix (see in flour mixes)
1/4 Cup Pure Cocoa Powder
1 1/2 cups Brown Sugar
1/4 cup of softened butter
1/2 Cup pitted and chopped Dark Sweet Cherries ( I used the frozen cherries)
8 0z. Cream cheese
1 Cup GF Chocolate chips
Place pie crust flour mix, baking powder, cocoa, and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, softened butter, chopped cherries, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff. When ready to bake preheat oven to 350*F. Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 25 minutes. When done remove from oven and top each cookie with a slice of cherry. This should make about 2 dozen cookies.
Gluten Free White Chocolate Chip Cookies
1 Stick Salted Butter
4 oz. Additive Free Cream Cheese ( I used ½ of an 8 oz. pkg. of Philadelphia)
2 ¼ Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon GF Baking Powder
1 Cup Additive Free White Granulated Sugar
1 Cup Additive Free Packed Brown Sugar
3 Medium Eggs
2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)
In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).
Preheat oven to 375* F.
When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.
(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)