Cherries take these cookies over the top.
Free of starch- Soft and perfectly goo-ey in the center. They can be made with either Fresh Cherries or Maraschino. I tested them with both and found the Maraschino provided a stronger cherry flavor. Both variations were excellent!
The Cherries contribute to the cookies moisture and texture- if you omit them the cookies will change. I would also like to note that these can be made with Coconut Oil Rather than butter- BUT- we preferred the flavor with Butter.
In the future I will update the measurements of this recipe to include Grams- I was feeling a little lazy last evening 
Cherry Chocolate Chip Cookies
1 Cup Blanched Almond Flour ( Such as Honeyville- Bob’s may not work!)
1/4 Cup Coconut Flour
1/2 Tsp. Xanthan or Guar Gum
3 1/2 TBS Softened Earth Balance Butter (or regular butter)
1/2 Cup Granulated Sugar (Any Regular or Un-refined granulated Sugar will work here)
1/4 Tsp. Almond Extract
Pinch of Salt
1/4- 1/2 Cup Chocolate Chips (Enjoy Life Chocolate Chips are the best!)
1/4 Cup Chopped Cherries
- Preheat oven to 325 Degrees.
- In a bowl of a stand mixer (or using a hand mixer) Cream the butter and Sugar. Add the Almond Extract.
- While the beaters continue to mix add in the Almond Flour, Coconut Flour, Xanthan Gum and Tiny pinch of Salt.
- Turn Beaters off- stir in Chocolate Chips and Chopped Cherries. (the dough will be very thick- so put some muscle into it!
- Roll cookie dough into 8-10 balls- press down with a fork. (The dough may feel just a little oily/crumbly)
- Bake 14-15 minutes. Allow cookies to cool before removing from cookie tray and eating (they will firm up as they cool!)
Yields 8-10 cookies. Store at room temp or freeze for a later date!
For some Variation: Try treating these like thumbprint cookies and placing a cherry in the center before baking- Or drizzling melted chocolate on top. For those that eat white sugar- you might consider making a glaze out of cherry Juice, Almond Extract and Confectioners sugar to drizzle on top.
Enjoy!
xo,
Brittany
{ 22 comments… read them below or add one }
Whole Foods has organic cherries on sale today – and my friend picked up several pounds for me. I'm loving the idea of these. But, I have a week left on the raw path, so I might have to rawify your recipe.
My mouth just started watering thinking about a raw version! DO IT! This flavor combo is outstanding – And with your talent I'm sure you will come up with something awesome.
Those look absolutely beautiful! I love the thumbprint cookie idea…may need to play around with this and come up with a stevia version! Also, perhaps a silly question, but do you have a technique for de-pitting the cherries that works well for you?
I have a cherry pitter!
Thats my technique. hehe. And I totally think they could work with stevia as the chocolate chips/ Cherries add some sweetness!
They're very beautiful! Such a lovely recipe–I'm sure either cherry would be delicious. Where does the cherry liquid come into it? I don't see it mentioned in the instructions.
Thanks Ricki- I just meant the liquid that comes from the chopped cherries! I also added in the little extra juice that was left on the cutting board after I cut them up. (As I'm sure you know) due to these flours even just the juice coming from the cherries is enough to make a difference)
will this just work if I use ground up almonds? or is almond flour different? this looks amazing!! I have all the other ingredients, that is why i ask.
Bitt! Can I just tell you how much I miss reading your blog!!!
Honestly- I have tried making these only using Honeyville Almond Flour- but I think it would be worth a shot! If the almond meal is not as finely ground as Honeyvilles- then perhaps use just a tiny bit less butter (say 1/2 TBS less) as the larger the granules (of the almond flour) are the less liquid the less liquid it will absorb. I say go ahead and give it a try- the recipe makes a fairly small batch if they don't turn out. XO! Hope you are doing well!
hmmm, any way to set this up to get an email notification of the replies? just a request, you can ignore.
i don’t know that brand but sometimes I make almond flour that is very fine from pulp that’s been dehydrated from juicing. maybe I can try that.
Hmmm I thought it was set up to do that? I’m not very savvy when it comes to all this. I’ll look into it for sure
Your almond flour sounds like it would do the job!
Good afternoon, this recipe looks divine! I am going to make it but I am converting it to a raw recipe. I will keep you posted. Blessings, amie sue
Can't wait to hear/see what you come up with!
-Brittany-
These look very tasty!
Those look absolutely delicious, you’d never know they were gluten free by looking at them.
And bitt there is an option to subscribe to replies via the drop down “subscribe to..” option to the left of the submit comment button.
Thanks so much for the help Chris! AND for the kind words! -Brittany-
Those look amazing! I’m curious about the xantham gum with the almond and coconut flour tho…..I’ve never had to use it with that combo of flours.
Hi Jennifer- Normally I don't need to use xanthan with these flours either- but this time around I felt the dough was a little bit too crumbly without it. You could try making them without- but they will be much harder to shape. Good Luck!! -Brittany-
These are delicious and so easy to make! I used coconut sugar for the granulated and Bob's almond flour (it's what I have on hand) – they came out great. This is a dangerous recipe to have around.
Thanks SO much for the feedback Crystal. Really happy to hear that they turned out using Bob's!
xo
Can thawed frozen cherries be used? Thanks!
I made these today and the dough was so crumbly I couldn’t squeeze or roll them into balls. I added a splash of almond milk and that helped. They were delicious! I’ve made lots of different almond flour cookies and these had the best texture, maybe because of the mix of almond and coconut flour. I’m excited to try more of your recipes!
WHat can I sub coco flour for?
My daughter can only have oats,almond and tapioca. TIA