spicy chocolate chip cookies with cherries, gluten free

I have exciting news! The fabulous Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, is coming to Zest for a book-signing party! Her new book, Gluten-free Baking for the Holidays contains 60 essential gluten-free recipes focused around traditional holiday treats. 

jeanne sauvage, gluten-free baking for the holidays

Also included in the cookbook are tips on how wheat-free ingredients work and Jeanne's own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy!

When: Friday November 30th, 6 pm 

Where: Zest Bakery, 1224 Arroyo Ave, San Carlos, CA, 94070

RSVP: http://gluten-free-baking-for-the-holidays.eventbrite.com/

I couldn't wait to bake from Jeanne's cookbook. Flipping through it, I could tell the recipes would become instant favorites. With the blustery weather we had recently, I was craving chocolate chip cookies and decided that would be perfect.

For a twist I added dried cherries and some chili powder. 

cherry chocolate chip cookies with chili powder, gluten free

Jeanne's cookies were amazingly tender. I loved the chewiness of the cherries and the kick of the chili powder. 

spicy chocolate chip cookies with cherries, gluten free

adapted from Jeanne Sauvage's chocolate chip cookie recipe in Gluten-Free Baking for the Holidays

A hit of chili powder and sea salt add a nice surprise to these classic chocolate chip cookies. Resist the urge to bake these cookies longer than the recommended time. Once they cool they set perfectly. 

makes about 4 dozen cookies


  • 2 cups/280 g gluten-free flour blend
  • 2 tsp/6 g xanthan gum (omit if your flour blend includes it)
  • 2 tsp chili powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup/225 g unsalted butter, at room temperature
  • 1 cup/215 g packed dark brown sugar
  • 1/2 cup/100 g granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 3 cups/510 g semisweet or bittersweet chocolate chips
  • 1 cup/120 g dried cherries


  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. In a medium bowl, mix together flour, xanthan (if needed), chili powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about two minutes. Add brown and granulated sugars and beat for 2 minutes. Add eggs, one at a time, until combined. Add the flour mixture, and beat until combined. Add chocolate chips and dried cherries, and beat until combined. 
  4. Drop about a teaspoon-worth of dough onto the cookie sheet. Space about one inch apart. Flatten cookies slightly so they are uniform in height. Sprinkle with sea salt if desired. Bake for 16 minutes. Let cool slightly on the baking sheet before transferring to a wire rack. 
  5. Store in an airtight container at room temp for up to 1 week. 


Having Jeanne at Zest will be such a treat. I also like this pairing of chilis, chocolate and cherries. They might be the trifecta I most enjoy in a dessert!

Thanks Annelies! Hope you can make it. :)

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