Cherry Chip Cookies (Gluten Free & Vegan)

★★★★★

5 from 1 reviews

Author: Katie Stymiest
Total Time: 25 Minutes
Yield: 2 Dozen 1x
Diet: Gluten Free

Description

The cutest pink cherry chip cookies loaded with maraschino cherries and white chocolate chips. Such a fun and simple recipe for a Valentine’s Day sweet treat.

Ingredients

Scale

Cherry Chip Cookies

½ cup (113g) salted vegan butter, room temperature
1 cup (200g) granulated sugar
¼ cup (59ml) vegan milk, room temperature
½ teaspoon almond extract
1 ¾ cup (210g) gluten-free baking blend flour *
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon fine sea salt
¼ teaspoon xanthan gum **
1 cup (175g) maraschino cherries, chopped
1 cup (240g) vegan white chocolate chips

Instructions

Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
In the bowl of a stand mixer or in a large mixing bowl with electric beaters, cream the butter and sugar together on high for 2 minutes or until light and fluffy.
Add in the milk and almond extract and mix on high for another 2 minutes.
Add in the flour, xanthan gum (if using), baking soda, cornstarch, and salt and turn the mixer on low and allow it to mix until a dough forms.
Add in the chopped maraschino cherries and white chocolate chips and mix until just combined.
With a medium 1.5 tablespoon scoop, scoop the cookie dough and place it on the prepared cookie sheet approximately 2 inches apart from each other.
Bake for 10 minutes or until the edges are a light golden brown and the center of the cookie appears to be just slightly underbaked.
Remove from the oven and, with a butter knife or spoon, gently push any melted white chocolate or cherry bits back to form a perfectly round cookie if desired. Allow the cookies to cool on the cookie sheets fully. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 7 days or in the freezer for up to 6 months.