Gluten-free Double Chocolate Cherry Cookies
Servings Prep Time
12 10minutes
Cook Time
Servings Prep Time
12 10minutes
Cook Time
  • 1/3c. raw cacao powder
  • 3/4c. gluten-free flour
  • 1/2tsp. baking soda
  • 3/4tsp. sea salt
  • 1/4 c. coconut palm sugar
  • 1/4c. dark chocolate chips+ 1 Tbsp. + more for drizzling
  • 1/4c. coconut oilmelted
  • 1 egg
  • 1tsp. vanilla extract
  • 1/4c. Lantana Cherry Hummus
  1. 1. Pre-heat oven to 325
  2. 2. In a large mixing bowl, combine cacao powder, flour, baking soda, sea salt and coconut palm sugar
  3. 3. In a small bowl, melt 1/4 c. dark chocolate chips in the microwave in 30 second increments
  4. 4. Add the melted chocolate, coconut oil, egg, vanilla extract and hummus to the dry ingredients. Stir thoroughly to combine and create a dough
  5. 5. Fold in 2 Tbsps. dark chocolate chips and place the batter in the refrigerator for 30 minutes to firm up.
  6. 6. Scoop rounded Tablespoons of dough onto a parchment-lined cookie sheet and press down with the back of a fork to make hash marks. Optional: add festive sprinkles. 
  7. 7. Bake for 15 minutes. Remove from the oven and cool on a wire rack. 
  8. Optional: Melt another Tbsp. of dark chocolate chips and use a spoon to drizzle over cookies.