Chocolate Cherry Drop Cookies 

(Adapted from Terry Lynn’s Recipe)

Gluten Free, Vegan

Makes 2 dozen

 

So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.

ALL ORGANIC INGREDIENTS

1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

1 Stick Butter (8oz)

1 Cup Monk Fruit (can use coconut sugar)

1 TBSP Gelatin

1/4 Cup Raw Cacao

1/4 Cup Coconut Cream

1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

1 tsp Vanilla 

1/2 tsp Baking Soda

1 tsp Sea salt

1 Cup Drained Cherries

 

Make “Buttermilk”.

Drain Cherries.

Mix Wet ingredients.

Melt Cacao with Coconut Cream, then mix in room temp Butter.

Add Dry ingredients.

Add Cherries.

Refrigerate Dough

Bake 8-10 min on 350

 

To make Vegan Buttermilk:

Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

(can sub apple cider vinegar )

 

For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.