Chocolate Cherry Cookies
Contributed by Carol Fenster, Ph.D.

Ingredients 1/2 cup Garbanzo Bean Flour  1/4 cup Potato Starch  2 Tb Tapioca Flour  1 tsp Xanthan Gum  1/2 cup Unsweetened Cocoa Powder (not Dutch)  1 tsp Baking Soda  1/4 tsp Sea Salt  1/2 cup Butter  1/2 cup Sugar  1/3 cup Brown Sugar, packed  1 Large Egg  1 tsp Vanilla  1/2 cup Semi-Sweet Chocolate Chips  1/4 cup dried Cherries (Tart)
Directions
Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper (see our website to order); set aside. In a medium bowl, combine the first 7 ingredients (garbanzo bean flour through salt); set aside. With an electric mixer cream butter (room temperature, not melted) with sugars, egg and vanilla until well-combined. Add dry ingredients gradually; mix only until moistened. Fold in chocolate chips and cherries. With small ice cream scoop, place balls of dough (about 2 tablespoons each) 2” apart on cookie sheet. Bake 10-12 minutes until puffed and cracked. Cool on baking sheet 5 minutes, then transfer to wire rack to cool. Store in airtight container. Makes 16 cookies. NUTRITIONAL INFORMATION Serving Size: 1 Cookie Calories 180, Calories from Fat 80, Total Fat 8g, Saturated Fat 5g, Cholesterol 30mg, Sodium 95mg, Total Carbohydrates 25g, Dietary Fiber 3g, Sugars 15g, Protein 3g.