Gluten-Free Cherry Pie Cookies

Updated: Jul 22, 2018

July always has an abundant supply of beautiful summer fruits! Here is a super easy recipe for a perfect summer treat!


Namaste Foods makes these terrific allergy-friendly mixes that seriously make it easy for all people, no matter what skill level you are, to make delicious food! Check them out HERE! I used their gluten-free cookie mix to create little bites of cherry goodness that would work as tapas with cheeses and a light summer wine.





Ingredients

For the filling

4 cups pitted cherries - your choice - I prefer sour cherries!

juice of 1 lemon

1 cup sugar

1/4 cup cornstarch

1/4 cup cold water


For the cookie crust

1 box of Namaste Foods Cookie Mix

2 eggs

2/3 cup butter

1 tablespoon water


Directions

For the filling:

  1. Place the cherries and lemon juice in a medium sauce pan, cook over medium heat, stirring often, until the cherries release their juices - about 15 minutes.

  2. In a small bowl, whisk together the sugar, cornstarch and water.

  3. Slowly whisk the sugar mixture into the cherry mixture, whisking constantly.Simmer until filling starts to thicken - 1-2 minutes. Cover and set aside to cool completely.

For the cookies:

  1. Preheat oven to 400F. Prepare the cookie dough as per instructions on the box.

  2. Grease a mini-muffin pan.

  3. Roll the cookie dough into 2" balls and drop into the muffin wells. Bake for 8-10 minutes or until the cookies are golden brown. Let cool 2 minutes.

  4. Using a small spoon, make an indent into the center of each cookie. Allow to cool for another few minutes before gently loosening the cookies with a butter knife and placing on a rack to cool completely.

  5. Fill each cookie with the cooled cherry filling. Allow to set for at least an hour before serving!



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