The idea for these soft and flavorful almond butter and cherry cookies was born after I realized that I have a jar of almond butter and a jar of candied cherries in my cupboard.
Almond and cherry is such a classic combination, if you have not tried it you need to give it a go! These cookies are gluten-free and vegetarian. We love having these cookies as a quick snack but they also make a fantastic option for breakfast or lunch.
How to make almond butter and cherry cookies
The below recipe is very simple and even people with no baking experience can make it. Just follow these basic steps:
- Mix butter, almond butter and sugar.
- Add and egg and almond extract.
- Then mix in almond flour and baking soda.
- Sir in candied cherry.
- Divide cookie dough into balls and flatten them.
- Bake cookies until golden on edges.
This is it, as you can see my recipe for almond butter and cherry cookies should not cause you any hassle on condition that you follow it :).
TIPS and TRICKS:
- Candied cherries in this recipe come from my Mom’s pantry, they are sooooo juicy and sweet and I love it how they look like little rubies just shining on each cookie! Beautiful. If you do not have access to homemade candied cherries, just use store-bought.
- Feel free to substitute candied cherries with candied cranberries or dried cherries if you wish.
- I will always recommend weighing your cookie portions. It really makes the difference and helps to achieve unified cookies.
What do these gluten-free cookies taste like?
For extra texture and body I have incorporated almond butter, I thought that it would just blend great with ground almonds and it did. Flaked almonds add crunchiness. You can see in the below photo how dense but light these cookies look. Every bite is a delight and a mix of nutty almond and candied cherry works together so well.
How to store these easy cookies with cherries
FRIDGE: Store these almond butter and cherry cookies in a a fridge for up to 5 days. I recommend them storing them in an air-tight container.
FREEZER: These easy almond cookies are great for freezing. Just make sure they are completely cold before transferring them to a freezer-friendly bag. They will last in a freezer for up to 6 months.
In order to defrost these cookies, just take them out of the freezer and leave them at room temperature for at least 1 hour.
If you are looking for more recipes for almond cookies, I can recommend you the following:
Italian almond amaretti cookies
Gluten-free almond and chocolate meringue cookies
You can find all my recipes for almond cookies here on my blog.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Almond butter and cherry cookies
Soft and thick cookies made with almond flour, almond butter studded with ruby candied cherries and rolled in flaked almonds. These cookies are great for breakfast or dinner. They are gluten-free and vegetarian as well.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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In a medium bowl mix butter, almond butter and sugar. Mix for about 6 minutes.
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Add an egg and almond extract and mix until fully incorporated.
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Add baking soda and almond flour and mix until you get a unified dough.
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Stir in candied cherries.
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Preheat your oven to 170 C (338F).
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Prepare two large baking sheets lined with baking paper and set aside.
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Scoop a portion of a cookie dough and roll it to make a cookie ball. Make sure you scoop similar size of a cookie dough so you get cookies of the same weight and size. It will help to achieve more consistent baking result. My cookie was about 45 g (1.5 ounce) each.
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Roll each dough into almond flakes.
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Place your cookie dough ball on the prepared baking sheet and using a glass flatten each ball to about 1.5 cm (0.6 inches)Â thickness.Â
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Bake cookies for about 15-18 min until the edges of the cookies will start to brown.
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Remove the cookies from the oven and using a spoon or a small cookie ring bring the edges of a cookie together, this step will help to get nice round shape.
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Cookies should cool down on baking sheets before transferring on a cooling rack. Cookies will be soft but they will 'settle' once cooled down.