Irresistibly Chewy Almond Cherry Cookies
Delight in these scrumptious cookies filled with juicy cherries and crunchy almonds, offering a perfect chewy texture that’s easy to make and customize.
Ingrédients
Dry Ingredients
- 1 cup almond flour Adds a nutty flavor and chewy texture.
- 1/2 cup all-purpose flour Balances the almond flour for structure.
- 1/2 cup sugar Sweetens the dough.
- 1/2 teaspoon baking soda Helps the cookies rise.
Wet Ingredients
- 1/2 cup unsalted butter, softened Gives richness and moisture.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances the overall flavor.
Mix-ins
- 1/2 cup chopped cherries (fresh or dried) Adds moisture and sweetness.
- 1/2 cup chopped almonds Provides crunch and nuttiness.
Instructions
Preparation
- Gather all your ingredients.
- Preheat your oven to 350°F (175°C).
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix the almond flour, all-purpose flour, and baking soda.
- Gradually combine the dry ingredients with the butter mixture, stirring until just combined.
- Gently fold in chopped cherries and chopped almonds.
Baking
- Drop rounded spoonfuls of dough onto lined baking sheets, leaving space for spreading.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Allow to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week at room temperature or up to two weeks in the refrigerator. These cookies freeze well for up to three months.