My mother, who comes from a family of great bakers, makes these every Christmas, and it’s one of my very favorite cookies. I adapted so it is free of wheat, milk, and egg, so my daughter could enjoy them too.
Please check all of your ingredients to make sure they are free of whatever you’re needing to avoid. Labels do change, so read them every time you shop!
3/4 c dairy-free margarine
3/4 c vegetable shortening
2 c brown sugar
1 T egg replacer mixed with 1/4 c water
2 t gluten-free vanilla
5 c gluten-free flour
1 1/4 t xanthan gum (if your flour does not contain it)
1 T baking powder
1 t salt
12 oz dairy-free chocolate chips
1 16-oz jar gluten-free maraschino cherries
Preheat the oven to 350 and line cookie sheets with parchment paper.
Dump cherries and their liquid into a blender and pulse a few times until cherries are roughly chopped. Drain and discard the liquid and keep the cherries.
With an electric mixer, cream margarine, shortening, and brown sugar until light and fluffy.
Add the egg replacer beaten with water, and vanilla.
In another bowl, whisk together flour, xanthan gum (if using), baking powder and salt. Add gradually to sugar mixture and mix well.
Add chocolate chips, mix, and gently fold in cherries.
Drop by rounded tablespoons onto baking sheets covered with parchment paper.
Bake at 350 for 12-15 min, until cracks start to appear in the tops of the cookies.
Allow cookies to cool on baking sheets for 5 minutes before removing to wire cooling racks to finish cooling.
Makes approx. 4 doz.
Edited to correct a measurement.