If you are looking for an easy dessert, these Gluten Free Black Forest Cookie Cups are perfect for a party! You will love how the chocolate and cherry flavors combine in this delicious dessert. Fill them with chocolate frosting or mousse, then add the cherries and vanilla frosting.
If you have a party coming up, these gluten free black forest cookie cups are a delicious dessert to serve. They are fancy enough for a dessert buffet, or serve them to your Valentine!
There are many great flavor variations to fill these chocolate cookie cups with! This recipe is based on my Gluten Free Chocolate Cookie Cups recipe.
Check out all of my delicious gluten free cookie recipes for more baking inspiration.
- Gluten Free Flour Bend – I tested this recipe with King Arthur Measure for Measure GF Flour Blend. Other blends should work, but always keep an eye on the moisture level because some blends are more starchy and may require more liquids.
- Cocoa Powder – I love using Anthony’s Cocoa Powder. It is gluten free, and it adds a nice, rich chocolate flavor. It is also a great budget pick!
- Baking Soda – Always double check your baking soda is gluten free.
- Butter – I recommend using unsalted butter.
- Chocolate Chips – Use dark or milk chocolate. Just be sure they melt well. You can also check to make sure your chocolate chips are gluten free.
- Egg – Use size large.
- Vanilla – I recommend pure vanilla extract.
Tips for Sucess:
- Press the middles down while the cookie dough is hot from the oven. It will make it easier, and you can avoid big cracks.
- Store these cookie cups without the filling to prevent them from getting soggy overnight. Fill them the day you plan to serve these black forest cookie cups.
- Sift your cocoa powder if you notice lumps in your cocoa powder. This will help ensure your cookie texture is perfect.
- Let the cookie dough sit for 15 minutes so the rice flour softens before baking.
I use these Wilton mini muffin pans for cookie cups, muffins, and egg bites. They are easy to use, and I love that they are non-stick.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the chocolate and butter to a microwave-safe medium bowl. Microwave for 30 seconds. Stir and repeat in 20-second intervals until the two are combined.
Let this mixture cool for 3-5 minutes, then add the egg and vanilla. Whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix them into a semi-soft cookie dough.
Step 4: Spray a mini muffin pan with oil. Use a small scoop to fill each section with some chocolate cookie dough. Press it into the pan.
Step 5: Bake at 350º F for 15 minutes. Remove the pan from the oven. A small jar presses the middle of each cookie down to make a bowl shape.
Let the cookies sit in the pan for 5 minutes for best results, then gently remove them to a wire cooling rack.
While the cookie cups are cooling, prepare your fillings. I made chocolate and vanilla frosting. To assemble these gluten free black forest cookie cups, add a filling, top with a canned cherry pie filling, then top with vanilla frosting or whipped cream.
Store cookie cups in an airtight container. It is best to store without the filling.
You can easily freeze-cooled, room-temperature cookie cups. Place unfilled cookie cups in a freezer-safe zip-style baggie. Close partially and squeeze out the extra air, then finish sealing.
Yes, see below for lots of fun flavors of cookie cups!
You can make this recipe dairy-free using plant-based butter and dairy-free chocolate like Enjoy Life.
More Gluten Free Cookie Recipes:
Use any of these gluten free cookie recipes to make cookie cups!
- Gluten Free Cinnamon Sugar Cookies
- Gluten Free Iced Pumpkin Cookies – These are fun to make in the fall!
- Easy Gluten Free Peanut Butter Cookies
- Gluten Free Snickerdoodles
Easy Gluten Free Black Forest Cookie Cups
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- 1 cup gluten free flour blend * see note
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ cup sugar
- 2 ounces chocolate chips
- 1 large egg * Egg replacer works in this recipe.
- ½ cup butter unsalted
- 1 teaspoon vanilla extract
- dash of salt
- 1 cup cherry pie filling
- 1 cup buttercream frosting
- Preheat the oven to 350º F.
- In a large mixing bowl, combine the dry ingredients and whisk to blend them togther.
- In a microwave-safe dish, melt the chocolate chips for 30 seconds. Add the butter and melt for an additional 20-25 seconds. Stir them together. Allow the mixture to cool slightly. Don't forget to let this cool a little before adding your eggs!
- Pour the wet ingredients into the dry ingredients and mix it into your cookie dough.
- Spray a mini muffin pan with oil. Drop a scoop of cookie dough into each cup and press it down.
- Bake for 10 minutes.
- Take a small jar and press it down into each cookie cup while the cookies are hot.
- Let the cookie cups cool in the pan for 5 minutes before trying to remove them.
- Add filling and cherries top with frosting or whipped cream.
- I tested this recipe with King Arthur Measure for Measure. Other blends should work, but starchy blends may need additional liquid.
- Fill with frosting, mousse, or pudding.
- I used Comstock Cherry Pie Filling from the grocery store.
- Store these cookie cups without the filling in an airtight container for up to 4 days in the fridge, or freeze unfilled cookie cups in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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