We’re heading into the cookie high season, so I’m doubling down today with two cookie recipes. This second one is gluten-free, but all of my friends (gluten-free or not) have loved these chocolate cherry fudge drops. They’re also nut-free, and of course, dairy-free!
I first made this recipe years ago when my friend Carol Kicinski released Simply … Gluten-free Desserts. Carol doesn’t focus on dairy-free recipes, but she is one of the premier gluten-free recipe creators. And I find her recipes very easy to adapt. These chocolate cherry fudge drops, for example, were practically dairy-free as is, and came out so wonderfully rich and decadent.
Reader Raves: Chocolate Cherry Fudge Drops
I have some new photos, and Carol now has many gluten-free cookbooks! So I thought it was time to give this recipe post a refresh. After all, it is cookie season! And what better way to enjoy it than this very popular recipe. Everyone I served them to LOVED these cookies, and no one knew they were gluten-free and dairy-free. I had five different testers, and all wanted more. And I had these comments on my other blog from readers who made them.
These are SO GOOD. They don’t just look good people they are FANTASTIC. I’d say in the top ten cookies I’ve tasted all year. And my blog is called Cookies and Crafts, so I don’t mess around with cookies. ~ Katie
i made these cookies 3 days ago, and wanted my gluten eating husband to eat them also. well, he doesn’t like dried Cherry’s, so i used sun-sweet figs, that i chopped up. holy cow, they are fantastic. now I’m giving him dirty looks when he goes to the cookie jar! leave some for me 🙂 ~ Mary Lour R.
But don’t just trust us, bake these chocolate cherry fudge drops for yourself!
Special Diet Notes: Chocolate Cherry Fudge Drops
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 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)
- Preheat your oven to 350ºF and line two baking sheets with parchment paper.
- Melt the chocolate with the oil, shortening, or buttery spread.
- Let the chocolate cool for 2 minutes. Then whisk in the egg, sugar, flour, starch, vanilla, and baking powder until smooth.
- Stir in the dried cherries, chocolate chips or chunks, and almonds (if using).
- 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.
- Scoop the dough by the tablespoonful into mounds on your prepared baking sheet.
- Bake for 10 to 12 minutes, or until the edges are firm and the tops lose most of their shine and look cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.