gluten free Double Chocolate Cherry Cookies recipe

A Recipe from my Book

This weekend has been packed with parties –3 to be exact.  First, we held my younger son’s birthday party Saturday.  He turned 9 in early April, so it was about time.  Given that we had baseball every single weekend from March until this one, it was our first opportunity to hold a party for him and he was more than thrilled.

Next (and pictured above) was my first book party.  We held it at our house for friends and family Saturday night and it was super fun.  We served several dessert dishes from the book including Double Chocolate Cherry Cookies –click this link and you will be taken straight to the recipe which was recently published in Colorado Parent Magazine.

Finally, tonight we have our year end baseball party for my older son’s all star team; thankfully, we are not hosting that one.  Their season was “never ending” as they made it all the way through the district tournament undefeated, on to the state championships, ultimately taking that title.  J’s baseball season starts up again in 2 weeks –he is on 4 teams this year and very busy boy!

I’m getting ready for New York as I’ll be doing several book signing events there in a week and a half.  Hope to see you around!


  1. says

    Wow, that’s certainly a lot of partying! Sounds like a lot of fun though. :-) And, I’m sure your son loved having his birthday celebration extended. Congrats on all your book success, Elana! I know the tour will go really well.


  2. donna says

    elana..i just got your book and i LOVE it! awesome recipes and most of them are pretty easy
    great work
    donna ;-)

  3. says

    Glad to hear of your success, Elana. I just made the Scones from you cookbook and they are delish! I didn’t have any chocolate on hand so I used raisins. Yum!!

  4. GF Grannie says

    Way to go Elana. Sounds like you had a great weekend. And sounds like New York will be fast and furious. Hope your book sells like hotcakes!
    I plan on getting mine this week, if they haven’t sold out. Wouldn’t that be great though!!!!

  5. says

    Congratulations on all of the events surrounding your book. Enjoy them all, take lots of photos, take in all of the praise and keep your loved ones close so they will keep you grounded. My son made your chocolate chip cookies and they were great. We’re going to make more and freeze for lunches. Hope that works. We also made the pancakes from your book and they didn’t last long enough to freeze. It’s been so long since I’ve had a good tasting pancake. Every recipe from the book has been great. We’re eating our way through your cookbook and loving it!

  6. Mary Beth Fifer says

    Congratulations Elana on your new book. I remember those beginning recipes. I so miss your boys. Please say hello to them from me.

  7. says

    Congratulations on the book, Elana – it is just beautiful! I’ve just received my Honeyville almond flour so now I can try all the recipes I’ve bookmarked. Have fun on the tour.

  8. Kathryn Olney says

    I recently purchased your book, 10 pounds of blanched almond flour, agave nectar, and grapeseed oil. I have made the pancakes, cheese crackers, and zuchini bread. My husband, who is not celiac is raving! He thinks I have finally hit upon something he really likes. I love the simplicity of the recipes. I’m not blending four flours and adding products like xanthum gum, egg replacer, and gelatin. I need to find a source for gallon quantities of agave nectar. Over $5 for 17 ounces is pricey. Thank you for your hard work in developing these recipes and publishing a cookbook. Good luck with your tour.

  9. Marylouise Gamache says

    I love the book!! I am waiting for my bread pan to arrive , sadly it has been on back order for weeeeks! I really appreciated the vendor list, I used all of them! The pizza crust is terrific, I add fresh herbs from the garden. Good Luck on your tour!

  10. ~M says

    Oh.MY.Gosh. These cookies are FANTASTIC! I completely regret making a half batch. The only reason I even made a half batch (because *I* have complete faith) is that my husband didn’t think he liked dried cherries; these cookies have reformed him. :) The only change to the recipe I made was to not chop the dagoba chocodrops since I didn’t want to dirty a cutting board (btw, do you have cutting board recommendations?)

    I actually prefer these cookies to your chocolate chip ones; I think the presence of cocoa powder (or probably arrowroot or maybe ground flax) makes for a softer, less gritty crumb.

    I baked these for 13 minutes. When I took them out, they felt like foam and I was a bit nervous. But after cooling for 20 minutes, they were soft, moist, chewy, and PERFECT.

    EXCELLENT WORK! Thanks for another fab recipe!

    • Scott Jones says

      I just made these with no substitutions. I baked them for 15 minutes. I got 20 4″ diameter cookies out of the batch and they were quite flat and not as thick or chunky looking as in the book’s picture.

      After the cool down they were quite flavorful and very chewy. In general they have a very fat heavy mouth feel but not overly so (logical since we are using almond flour which has 80% of its calories from fat). I like them and this is my first effort doing a recipe out of the book.

      I did use the Honeyville blanched almond flour.

      Thanks for the recipe

  11. Christine says

    Elana, I love your book. I have made quite a few of your recipes and they are all delicious.

    I made the delicious Double Chocolate Cherry cookies this morning. I substituted butter for the grapeseed oil and maple syrup for the agave. I have made this substitution for other recipes and they turned out beautifully. These cookies although delicious flattened and spread all over the pan. I put the remainder of the dough in the refrigerator for about 20 minutes, they still spread out, flat as pancakes. Help!! Was it one of the substitutions? I would love to make again but am wary given my results.

    • says

      This happens to me to! I don’t know what I’m doing wrong! I made this recipe the “normal” way, but my cookies still spread. Weird…

  12. says

    I don’t know how your cookies look so fluffy and firm. My almond flour cookies often turn out flat and wet, and you almost can’t pick them up without them falling apart. Does anyone know what to do about this?? I make my own almond flour in the food processor, would this affect the consistency THAT much? Thank you! And congrats Elana!

  13. says

    These are amazing! I don’t like the flavor of grapeseed oil so I used 1/4c sesame oil and 1/4c walnut oil instead. I also have a little sweet-tooth and subbed 1/4c maple syrup for part of the agave syrup. Otherwise followed recipe exactly. They do fall apart if not baked long enough or not left to cool long enough.

  14. Wendy Hampton says

    I have just been told I am gluten sensitive and to go off gluten so that I will finally start feeling better after a pretty miserable year. I was thrilled to find “Gluten Free Almond Flour cookbook” It is the most encouraging book as i begin this new journey. Thank you for sharing all your research and discoveries.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. Please see our FAQ’s for more information.