Gluten Free Frenzy (aka Chandice Probst) was named as an Honorable Mention in the 2009 Pamela’s Products Greatest Gluten Free Recipes Contest!!! (Click here or visit Pamela’s Products homepage. We are right on the front!) We are so honored and couldn’t wait to share the great news with all of you! The use of Real Salt in the cookies is even mentioned in the recipe…I love it!
Here is the story behind where I came up with this recipe.
As a young girl, my mom and aunt took me to this little bakery in Richfield, UT where we would devour cherry chip cookies! They were such a great summer treat with a fresh taste. This was a recipe I was determined to adapt to gluten-free when myself, my mom, AND that same aunt all found out we needed to avoid gluten. I recently took them on a family trip and everyone loved them. In fact, there were hardly any left for the people who actually needed gluten-free because everyone else ate them! What an honor.
Be sure to try the recipe of these delicious Cherry Chip Cookies and let us know what you think! 🙂
Cherry Chip Cookies
1-1/2 cups melted butter
2 cups sugar
1 Tablespoon orange zest
2 teaspoon gluten-free vanilla
3 cups Pamela’s Baking & Pancake Mix
1/4teaspoon Real Salt
1-1/4 cups dried cherries
1-1/2 cups coconut
Yield: 2 dozen
Mix wet ingredients, then add in dry ingredients. Form into balls and bake 10-12 minutes at 350º. Enjoy!
You can exchange dried cherries for cranberries if you prefer.