My dad LOVES chocolate covered cherries. Growing up I can remember asking him what he wanted for Christmas, and year after year he would say he wanted a box of Chocolate Covered Cherries (and socks, but that’s not that point).  I recently remembered this fact as I was planning out Christmas presents for family near and far.  Turns out that I might see my parents for the Holiday, and I had the idea to surprise my dad with a Gluten Free treat that he would really love.  Do you see where I am going with this?  Can you keep a secret?

I came up with Chocolate Covered Cherry Cookies {Gluten Free, Dairy Free}!  Its just like the candy I bought year after year – chocolatey goodness surrounding a juicy cherry.  But get this, its better.   Better, because it’s a cookie, and cookies totally outrank candy in my mind.

So sshhh. Dont tell him. I want him to be surprised.

Chocolate Covered Cherry Cookies {recipe by Becky: www.theMixingBowlDiary.com}

(PRINT RECIPE)

3/4 cup palm fruit oil shortening (Spectrum)

3/4 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla

2 eggs

1 1/2 cup Gluten Free All-Purpose Flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon xanthan gum

2 jars (10 oz) whole maraschino cherry

NOTE: {if you don’t have unsweetened cocoa powder on hand, substitute sweetened ground chocolate (such as Ghirardelli Sweet Ground Chocolate) and omit the granulated sugar completely}

In the mixer, cream together the shortening, brown sugar and granulated sugar. Add in the vanilla and eggs and beat until fluffy.  In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and xanthan gum.  Add the dry ingredients to the mixer and combine together with the wet ingredients. Mix until well combined.

Place dough in the fridge to cool for at least 30mins. {This step will make it easier to work with the dough}

Drain the maraschino cherries and set aside in a small strainer.

Preheat the oven to 350°. Line a baking sheet with parchment paper.

Remove the cool dough from the fridge. Working with a tablespoon of dough, roll it into a small ball. Press your fingers into the center to make a hole. Place the cherry into the hole and wrap the dough completely around the cherry. Cover the top, but leave the stem sticking up out of the dough.  Place the dough on the cookie sheet, pressing down slightly so it doesn’t roll.  Bake for 10mins

Place the remaining dough back into the fridge while you wait for the cookies to bake. If at any point the dough seems too sticky to manipulate, place it back into the fridge to cool.

Remove cookies from oven and place onto a cooling rack.

NOTE: If you don’t want to leave the stem on, remove it and cut the cherry in half. Place both sections in the center of the piece of dough and cover completely, rolling the dough into a circle. Continue as above.

Eat. Repeat