1/2cuproom temperature gluten free dairy free margarine
2cupspacked brown sugar
2large eggs
2tablespoonsgluten free vanilla
1 1/3cupsbrown rice flour
7tablespoonspotato starch
3 1/2tablespoonstapioca flour
1teaspoongluten free baking powder
1/4teaspoonbaking soda
1teaspoonsalt
1teaspoonxanthum gum or guar gum
Instructions
Preheat oven to 350 degrees F. Line muffin tins with foil muffin liners. Set pan aside.
In a bowl, mix together chocloate chips, coconut, pecans and dried cherries, set aside.
In a mixing bowl, cream together margarine and brown sugar until fluffy. Add eggs and vanilla and mix well. Whisk together the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, salt and xanthan. Add flour mixture to egg mixture and mix until just combined. Stir in 1 cup of the chocolate chips/coocnut mixture.
Divide batter among 15 muffin cups, filling each about three-quarters full. Sprinkle remaining chocolate/coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 30-35 minutes.
Blondies can be stored in an airtight container at room temperature up to 2 days.