Description
Almond cherry cookies bring together nutty almond flour and tart dried cherries for a tender, satisfying treat that your family will happily devour. Each bite offers you a simple balance of flavors that feels homemade and genuine.
Ingredients
Scale
Dry ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet ingredients:
- 1/2 cup butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Mix-ins:
- 1/2 cup chopped cherries (fresh or dried)
Instructions
- Heat your oven to 350°F (175°C) so it reaches the right temperature while you prepare your dough.
- In a large bowl, beat 1/2 cup softened butter with 1/2 cup sugar for about 2-3 minutes until the mixture becomes light and fluffy, which helps your cookies have the right texture.
- Add 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract to your butter mixture and blend everything together until smooth.
- In another bowl, combine 1 cup almond flour, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder by whisking them together.
- Pour your dry ingredients into the wet mixture and stir gently until just combined, being careful not to overwork the dough since that can make your cookies tough.
- Fold 1/2 cup chopped cherries into your dough so they distribute evenly throughout.
- Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each one so they have room to spread.
- Bake at 350°F (175°C) for 12-15 minutes until the edges turn golden brown and your cookies are set.
- Let your cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely so they firm up properly.
Notes
- Don’t overmix once the dry ingredients hit the wet mixture, or your cookies will turn out tough instead of tender and delicate.
- Chop your cherries into small, even pieces so they distribute throughout the dough and don’t weigh down any single cookie.
- If you’re avoiding dairy, swap the butter for coconut oil or a dairy-free butter substitute in equal amounts, and the cookies will bake just the same.
- Let the cookies rest on the baking sheet for a couple minutes after coming out of the oven; this helps them set without breaking apart when you move them to cool completely.
- Prep Time: 15-20 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 161 kcal
- Sugar: 7 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 27 mg