Gluten-Free Chocolate Cherry Cookies Recipe

Inspired by a flourless chocolate pecan cookie recipe from Martha Stewart, this gluten- and dairy-free cherry chocolate cookie is soft, chewy and tangy sweet. Be prepared for the guest with diet specifications (and for those who just plain love chocolate!) with a batch of these on the holiday dessert table.

Gluten- and Dairy-Free Chocolate Cherry Cookies

Ingredients:
3 cups confectioners’ sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups cherries
4 large egg whites, room temperature

Instructions:
1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and cherries. Add egg whites and stir just until incorporated– do not overmix.
2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.
To store, keep in an airtight container, up to 3 days.