Gluten-Free Chocolate Chaga Cherry Cookies (Refined Sugar-Free & Kid-Approved)
It’s Valentine’s Day this weekend, and my daughters and I spent the afternoon in the kitchen baking three batches of these cookies to surprise friends and neighbors. There is something so special about baking with your kids — messy counters, chocolate-covered fingers, and lots of taste-testing along the way.
And let me tell you… these gluten-free chocolate cherry cookies are getting rave reviews.
Even the chocolate lover in me thinks these might be our best cookies yet.
If you’re looking for a refined sugar-free Valentine’s treat that still feels indulgent, these are it.
These cookies aren’t just delicious — they’re made with ingredients you can feel good about serving your family—
✔️ Gluten-free & grain-free
✔️ Refined sugar-free (no blood sugar rollercoasters)
✔️ Made with wholesome ingredients including chaga mushroom powder to keep these extra nutrient dense
✔️ Kid-approved and celebration-worthy
Dried cherries and dark chocolate are a match made in heaven. Sneak in some Chaga mushroom powder for good measure and you get the best tasting, healthy, and delicious cookie. The natural tartness of the cherries balances the richness of dark chocolate beautifully.
Add in a sprinkle of flaky sea salt on top and you get:
Deep chocolate flavor
Bright bursts of cherry
Just the right amount of sweetness
A subtle salty finish that makes each bite irresistible
They’re soft, rich, slightly gooey in the center, and feel completely decadent — without refined sugar.
You can pack them in lunchboxes, gift them to neighbors, or enjoy them warm from the oven with your little helpers.
I hope you get a chance to whip up a batch of these gluten-free, refined sugar-free chocolate, chaga cherry cookies and share them with people you love.
They’re proof that healthier treats can still feel indulgent, celebratory, and absolutely delicious.
Happy baking ❤️
Gluten Free Chocolate, Chaga Cherry Cookies
PREP TIME: 15 minutes COOK TIME: 12 minutes SERVES: 16 cookies
3/4 cup blanched almond flour (organic if possible)
2 Tablespoons tapioca flour/starch
1/2 cup cacao powder
2 teaspoons chaga mushroom powder (this is optional)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup smooth almond butter (unsalted)
1/3 cup coconut oil or ghee (softened but not melted)
1/4 cup maple sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 large egg yolk
1/2 cup dark chocolate chips
1/2 cup dried cherries, chopped
Flakey sea salt for topping
Preparation
Preheat the oven to 350F. Line a large baking sheet or two with parchment paper and set aside.
In a medium-size bowl, whisk together the flours, cacao, chaga powder, baking soda, and salt then set aside.
In a separate large bowl, using an electric mixer or wooden spoon, whisk together the nut butter, coconut oil or ghee until smooth. Then add the maple sugar, syrup, vanilla and egg yolk. Mix/beat on low until the mixture is a sticky dough. Fold in the chocolate chips and cherries.
Using a small spoon, scoop up about 1 inch size portions of the batter, roll into a ball then drop the mixture onto the prepared parchment, lightly flattening with the back of the spoon. Keep cookies about 2 inches apart as they will spread slightly while baking. Sprinkle all the cookies with a little flakey sea salt. Bake for 10- 12 minutes or until the cookies are set and browned on the bottom.
Remove from the oven and allow to cool for 5 minutes on the tray before transferring to a wire rack.
NOTES— you can leave out the chaga mushroom powder if you don’t have any. Store cookies at room temperature for 1 day and then seal in the fridge for 5 days.
