Dark Chocolate - Cherry - Pistachio Cookies
- 1 C GF Flour (either all-purpose or a 50/50 mix of brown and white rice flours)
- 1/2 C Cocoa Powder
- 1/2 tsp Salt
- 1/2 tsp Xanthum Gum
- 1 tsp Baking Powder
- 1/4 tsp Cinnamon
- 1/2 C Coconut Oil
- 5 oz Semi-Sweet Baking Chocolate, roughly chopped
- 3/4 C Sugar
- 1/3 C Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 C Dried Cherries
- 2/3 C Pistachios, roughly chopped and divided
- 2/3 C Dark Chocolate Chips
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Place chopped baking chocolate into a microwave safe bowl. Microwave on 50% power for 2 minutes, then stir. Continue to microwave in 30 second intervals until mostly melted, stirring each time. Add the coconut oil to the melted chocolate and stir until smooth. Set aside to cool while you're mixing the remaining ingredients.
Combine flour, cocoa powder, salt xanthum gum, baking powder and cinnamon in a sifter. Sift into a large bowl. Then stir to combine.
In the bowl of an electric mixer, combine melted chocolate mixture and sugars. Beat on medium speed. Add vanilla. Add eggs one at a time, beating on med-low speed until incorporated. Put mixer on lowest setting and slowly add flour mixture. When nearly all flour has been incorporated into the wet, remove from the stand and stir in the remaining flour by hand. Fold in the cherries, chocolate chips and 1/3C of the pistachios.
Make golf ball size dough balls and place onto prepared cookie sheets. Flatten with your hand, until about 1/4 inch thick. Sprinkle tops with chopped pistachios.
Bake for 13-14 minutes until edges are set. Remove from oven and cool on sheet for 3 minutes. Remove to wire rack to cool completely. Store in an air tight container.