Chocolate Covered Cherry Cookie Bites
Gluten free baking can be a challenge so it's ok to rely on ready made products. Just take the time to dress them up and make them your own!
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Zap the cookie dough in the microwave for 10 seconds to make it easier to stir.
Stir the chopped cherries into the cookie dough.
Line a mini cupcake pan with mini cupcake liners.
Fill the cupcake liners ¾th of the way full, ½ - ¾th teaspoon of cookie dough.
Bake on 350 for 10 -12 minutes.
Remove from oven and immediately sprinkle enough chocolate chips to cover the entire surface of the baked cookie.
After five minutes use the back of a spoon to smooth the melted chocolate chips over the top of each cookie.
Allow to cool completely and the chocolate firm up.
Store in an air tight container.
- Enjoy Gluten Free Chocolate Chip Cookies using the new Pillsbury GF Cookie Dough
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Calcium: 4mg | Iron: 1mg
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