A delicious iteration of a classic, these cherry chocolate chunk cookies feature a chewy grain free cookie that is packed with fresh cherries and melty chocolate chunks!
The Story:
If you've been following along with my 1 Ingredient All Day Series, these cookies are the perfect way to end a cherry-filled day. They’re chewy, rich, and studded with juicy fresh cherries and big melty chocolate chunks in every bite! Made grain-free, these cookies come together easily and bake up into a treat that’s equal parts nostalgic and elevated. They’re proof that simple, wholesome ingredients can still deliver on indulgence!
This is the finishing recipe to my “1 Ingredient All Day” series featuring cherries. We start the day with Cherry Almond Scones, fuel up at lunch with a Cherry Quinoa Salad, gather for dinner over Cherry Balsamic Chicken, and finally round it all out with these cookies for dessert. Because if you ask me, cherries deserve to shine from morning to night! 🍒
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🧾 The Ingredients:
Here is the list of ingredients you will need for these cherry chocolate chunk cookies.
- Almond Flour: This grain-free flour makes up the base of the cookie dough and helps with maintaining a delicious moisture and chewiness to the cookies.
- Tapioca Flour: This grain-free flour helps balance out the moisture content from the almond flour to create the perfect, fluffy texture while absorbing the liquid ingredients.
- Egg Yolks: Egg yolks get added to the batter for the perfect amount of liquid and structure.
- Dairy-free Butter: I use Earth Balance butter as it maintains its structure well and has nice flavor.
- Sugar: Of course a cookie needs a good dose of sugar.
- Brown Sugar: Brown sugar gets added for depth and rich flavor to create the best combination of flavor and chewy texture.
- Baking Chocolate Bar: Using a baking bar and chopping it up is more cost efficient, most baking bars do not have milk added to it, and it adds a rustic charm that I love. My favorite to use is Baker’s semi-sweet premium baking bar.
- Fresh Cherries: The star of the dessert! Sweet, plump, and slightly tart to elevate these cookies and give a delicious pop of flavor and texture throughout.
- Baking Powder: The rising agent for these cookies to give them a nice rise and fluff. To keep these grain-free, use Otto’s Naturals grain-free baking powder. It works perfectly!
- Xanthan Gum: This is a replacement aid for gluten, to help your grain-free and gluten-free bakes maintain their moisture and structure.
- Salt: A necessity in baking to enhance and round out the flavors.
- Vanilla: A good does of vanilla is needed for flavor and depth.
Step By Step Preparation Instructions:
- Step 1: Preheat your oven to 350.
- Step 2: First, prep your cherries. Simply wash them, pit them, and cut them into quarters. Set aside.
- Step 3: First, add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to cream together the butter into the sugar until creamy.
- Step 4: Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Step 5: Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Step 6: Lastly, add in those delicious chocolate chunks and cherries, and fold them in gently until evenly disbursed.
- Step 7: Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. I bake about 5 at a time. Bake for 13-14 minutes, rotating your cookie sheet at the halfway point to ensure even baking for all of the cookies.
- Step 8: Allow to cool slightly, and enjoy! Store these in an airtight container in the fridge. These cookies are best enjoyed within a day or 2, as the cherries add moisture and affect the crispness after a day or so.
More Summer Recipes:
📖 The Recipe:
Cherry Chocolate Chunk Cookies
Ingredients
- 200 grams dairy free butter
- 140 grams granulated sugar
- 60 grams brown sugar
- 2 egg yolks
- 2 teaspoon vanilla extract
- 220 grams almond flour
- 170 grams tapioca flour
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
- ¼ teaspoon salt
- 8 oz chocolate chunks or chips
- 1 cup pitted, fresh cherries
Instructions
- Preheat your oven to 350.
- First, prep your cherries. Simply wash them, pit them, and cut them into quarters. Set aside.
- First, add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to cream together the butter into the sugar until creamy.
- Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Lastly, add in those delicious chocolate chunks and cherries, and fold them in gently until evenly disbursed.
- Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. I bake about 5 at a time. Bake for 13-14 minutes, rotating your cookie sheet at the halfway point to ensure even baking for all of the cookies.
- Allow to cool slightly, and enjoy! Store these in an airtight container in the fridge. These cookies are best enjoyed within a day or 2, as the cherries add moisture and affect the crispness after a day or so.
The Finished Product:
I love how these cookies strike the balance of being a little unexpected yet totally comforting. Perfect for sharing with friends or enjoying with a quiet cup of coffee for a midday treat. If you’ve been following along with the rest of my cherry recipes, I’d love to hear which one has been your favorite!
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