Chocolate Cherry Cookies

These cookies blend tart and sweet!


    Yield: approximately 30 cookies.

    • 1 cup Pamela's Baking & Pancake Mix
    • 1/3 cup cocoa powder
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup butter, softened
    • 1 cup sugar or sugar substitute
    • 1 teaspoon vanilla
    • 1 egg
    • 2/3 cup dried cherries
    • 3 tablespoons chocolate chips, white or semi-sweet

    Preheat oven to 350°.

    Put Pamela's Baking & Pancake Mix in a small mixing bowl. Add cocoa powder, baking soda, baking powder and salt. Stir with a whisk.

    In a separate bowl, with electric beaters, cream the butter and sugar at high speed until well blended. Add vanilla and egg. Beat well. With mixer on low gradually add the flour mixture. Beat just until combined. Fold in the cherries and chocolate chips.

    Place tablespoon sized scoops of dough 2 inches apart on parchment-lined baking sheets (insulated cookie sheets are best) in the top third of the oven. Flatten with the round end of the tablespoon, like you would with Peanut Butter cookies. Bake for 12 minutes or until just set (they will be crinkly and odd-shaped but delicious). Remove from oven; cool pans on wire rack 5 minutes then remove cookies from pans and allow to cool the rest of the way on wire racks.

    © Pamela's Products, Inc.

Customer Reviews

Based on 4 reviews
N J Hull

These are a great gluten free version of the chocolate crinkle cookies my mother made. I remember them being very good sometimes and hard as rocks sometimes. I think when she was feeling the need to be very frugal, she used more flour and less shortening. These certainly aren’t hard, I doubled the recipe, used egg replacer, and added nuts as that is not a problem, and they are excellent. I used a scoop so they are bigger and I certainly didn’t get 60 from a double batch.


I made this with out the cherries and still very delicious on its own!


Delicious! I doubled the butter because the amount called for wasn't enough to cream well with the sugar. I also doubled the amount of chocolate chips. Crunchy on the outside, moist and chewy on the inside--and the cherries take these to a whole other level.


These cookies are amazing! I made them for my family- I'm gluten free but they aren't and I wanted to make something I could also eat and enjoy. Everyone loved them and couldn't believe they were gluten free. They are the perfect combination of sweet, tart and chocolatey goodness. I can't wait to make them again, they were a huge hit!