I don’t care how old you are—nothing beats biting into a warm, gooey chocolate cookie with a surprise burst of tart cherry. It takes me straight back to my grandma’s kitchen, where she always had something sweet waiting on the counter.
She wasn’t big on fancy ingredients, but she knew how to make flavors sing.
So when I started baking gluten-free, I was determined to recreate that same magic.
And let me tell you, these Triple Chocolate Cherry Cookies are it.
They’re rich, fudgy, and loaded with three kinds of chocolate—because one is never enough. The dried cherries bring a chewy, tart contrast that makes every bite ridiculously good. Best part? You don’t need anything fancy. Just good-quality ingredients you can find at any grocery store.
So let’s get baking.
Baking Tips & Variations
✔ Want them extra gooey?
Underbake them by a minute or two and let them cool on the tray—residual heat will finish the job.
✔ No dried cherries?
Try dried cranberries or chopped dates for a similar chewy texture.
✔ Need it dairy-free?
Swap the butter for coconut oil and use dairy-free chocolate chips.
✔ Nutty twist?
Add ½ cup chopped pecans or walnuts for crunch.
Serving & Storage
- These cookies taste best warm with a cold glass of milk (or almond milk!).
- Store in an airtight container at room temp for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave for 10 seconds to bring back that fresh-baked magic.
There’s something about chocolate and cherries together that just works. These cookies bring bakery-level goodness right to your kitchen, without the gluten.
Whether you’re sharing them or sneaking a few straight from the tray (guilty), you’re in for a treat.
Make these once, and I promise—they’ll be on repeat in your kitchen.
Happy baking! 🍪❤️
Triple Chocolate Cherry Cookies (Gluten-Free)
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Fudgy, rich chocolate cookies with dried cherries and three types of chocolate. Naturally gluten-free and absolutely delicious!
Ingredients
(Always use fresh, high-quality ingredients for the best flavor!)
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 works great)
- ½ cup unsweetened cocoa powder (Dutch-process for deeper flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs (room temp for better texture)
- 1 teaspoon vanilla extract
Mix-ins
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chunks
- ½ cup dried cherries, chopped
- ¼ cup white chocolate chips (for extra richness)
Instructions
- Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick. - Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. This keeps everything evenly distributed. - Cream the Butter & Sugars
In a separate large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes). This step gives you that soft, chewy texture. - Add the Eggs & Vanilla
Beat in the eggs one at a time, followed by the vanilla. Scrape down the sides of the bowl to make sure everything is well-mixed. - Combine Wet & Dry
Gradually mix the dry ingredients into the wet, stirring until just combined. Overmixing = tough cookies, and we don’t want that. - Fold in the Chocolate & Cherries
Stir in the semi-sweet chocolate chips, dark chocolate chunks, white chocolate chips, and chopped dried cherries. The more mix-ins, the better! - Scoop & Bake
Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges look set but the centers are still soft. - Cool & Devour
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, so don’t overbake!
Notes
For softer cookies, remove from the oven when centers look slightly underbaked.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
