Chocolate Cherry Fudge Drop Cookies


Special Diet Notes: Chocolate Cherry Fudge Drop Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, optionally soy-free,  vegetarian.

Chocolate Cherry Fudge Drop Cookies
Prep time
Cook time
Total time
Recipe adapted from Simply … Gluten-free Desserts by Carol Kicinski. This recipe is Dairy-Free, Gluten-Free, Peanut-Free, Wheat-Free, and optionally Soy-Free (depending on your chocolate).
Serves: 18 servings
  • 4 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil, palm shortening, or dairy-free margarine (I used coconut oil)
  • 1 large egg
  • ⅓ cup sugar
  • 1-1/2 tablespoons brown or white rice flour
  • ½ tablespoon tapioca or potato starch
  • ⅛ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ⅓ cup chocolate chips or dark chocolate chunks (I chopped up some more dark chocolate)
  • ½ cup dried cherries, chopped
  • ¼ cup sliced almonds
  1. Preheat your oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.
  2. You can melt the dark chocolate with the oil in a double broiler, but I use the lazy method: Heat the chocolate and oil in a medium-sized bowl in the microwave, on high for 60 seconds. Remove and whisk the chocolate vigorously. If the chocolate isn’t quite melted, zap it for another 15 seconds, and whisk again, until smooth.
  3. Let the chocolate cool, if needed, for a couple of minutes, then whisk in the egg, sugar, flour, starch, baking powder, and vanilla until smooth.
  4. Stir in the chips or chunks, cherries, and almonds.
  5. If the mixture is still a little thin, let it cool for another 5 minutes. It continues 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 (I literally used a tablespoon measuring spoon), into mounds on your prepared baking sheet.
  7. Bake the cookies 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m a veteran cookie maker but these cookies ran all over the pan. Wouldn’t make them again unless someone could help me fix that. Thanks for any suggestions 🙂

    • Oh no! This hasn’t happened to me or any others that I’ve noted who’ve made Carol’s recipe. You used egg, correct? What chocolate did you use? Are you baking at higher altitude? Cookies can spread more / come out greasier at higher altitude (I bake at both high and low altitude, so I’ve seen this a lot).

  2. Would these cookies turn out fine if we omitted the slivered almonds and the cherries or do they add something special? I cannot have nuts and my daughter doesn’t like cherries.

  3. Hi Alisa,
    I am new to the gluten free dairy free world and am trying to find recipes that I think my picky 8 year old will like. I have also joined the bandwagon so that he is not alone in this journey to good food and good health! He can not have eggs, so what can I use instead? And how much? Thanks so much!!

  4. Thank you for this yummy recipe! I had my doubts when it called for so little flour and starch and baking powder. I had to make some substitutions and they still turned out great. Not sure if they were supposed to cook up soft or crispy, but mine are crispy.

    Here are my substitutions (and they might not work the same for you because I am not a perfect measurer and altitude affects baking/ingredients):
    -Substituted arrowroot powder for tapioca/potato starch (only thing we can use; too many allergies in my family!)
    -Substituted 1/8 tsp baking soda plus a pinch of cream of tartar for the baking powder
    -Substituted 1tsp flaxseed meal mixed with 1/3 cup hot water and microwaved in 15 sec intervals stirring between each “zap” until mixture has a texture like an egg that has been slightly beaten. This was in place of the one large egg.

    I think this recipe needed a little more moisture. Next time I’ll add a small amount of coconut milk (1 TBLS, perhaps) just to help it all hold together a little better, but all in all this is a nice little cookie with a wonderful dark chocolate flavor!

    Here are two other tips: make sure you chop the dried cherries and the slivered almonds. I didn’t chop up either and it made it difficult to make the cookies hold together, but they still did. I just felt it would be a bit nicer presentation with smaller chunks in the end.

    Love, Love, LOVE these cookies! So nice to have a cookie that tastes normal but meets all our dietary restrictions 🙂

    • Linda, so glad you enjoyed the recipe and great to hear that you were able to do them egg-free for your family! They are chewy cookies, but I’m guessing they were more crispy due to the egg substitute. Flax eggs often make for slightly drier baked goodies. You might try using a little mashed banana instead of the flax for the egg to retain moisture a little better, but still add some binding help.

      I really appreciate you commenting with all of your adaptions – this helps many people! 🙂

  5. Pingback: Gluten free, Dairy free, and other WTF baking | Cupcake PhD

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