Gluten-Free Chocolate Cherry Fudge Drop Cookies
Prep time
Cook time
Total time
This recipe is adapted from Simply … Gluten-free Desserts by Carol Kicinski.
Serves: 18 cookies
  • 4 ounces dairy-free dark chocolate, chopped
  • 1 tablespoon coconut oil, palm shortening, or dairy-free buttery spread (I used coconut oil)
  • 1 large egg
  • ⅓ cup sugar
  • 1½ tablespoons brown or white rice flour
  • ½ tablespoon tapioca starch or potato starch
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon baking powder
  • ½ cup dried cherries, chopped
  • ⅓ cup dairy-free chocolate chips or dark chocolate chunks
  • ¼ cup sliced almonds (omit for nut-free)
  1. Preheat your oven to 350ºF and line two baking sheets with parchment paper.
  2. Melt the chocolate with the oil, shortening, or buttery spread.
  3. Let the chocolate cool for 2 minutes. Then whisk in the egg, sugar, flour, starch, vanilla, and baking powder until smooth.
  4. Stir in the dried cherries, chocolate chips or chunks, and almonds (if using).
  5. If the mixture is still a little thin, let it cool for another 5 minutes. It will continue to thicken as it cools. You don’t want it to get too thick, just thick enough to scoop and so that it doesn’t run all over the baking sheet.
  6. Scoop the dough by the tablespoonful into mounds on your prepared baking sheet.
  7. Bake for 10 to 12 minutes, or until the edges are firm and the tops lose most of their shine and look cracked.
  8. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Recipe by Go Dairy Free at