Cherry Chocolate Chunk Cookies
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! Made grain-free, these cookies come together easily and bake up into a treat that’s equal parts nostalgic and elevated.
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.