Fluffy Gluten Free Cherry Almond Cookies

Here’s my go-to recipe for gluten free cherry almond cookies, made with a soft, chewy base, plenty of dried cherries, and just the right amount of almond flavor throughout.

These cookies have become a regular treat in our house, especially when my kids are craving something sweet. I often make a double batch because they disappear so quickly – and honestly, they’re just as good with morning coffee the next day as they are fresh from the oven.

What Kind of Gluten-Free Flour Should I Use?

For these cookies, you’ll want to use a gluten-free all-purpose flour blend that contains xanthan gum – if your blend doesn’t include it, you’ll need to add about 1/4 teaspoon per cup of flour. The most reliable options are brands like Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup, which are specifically formulated to replace regular flour in baking. These blends typically contain a mix of rice flour, potato starch, and tapioca flour, which work together to create a texture similar to traditional wheat flour. Just make sure to give your flour a good stir before measuring, as gluten-free flours tend to settle and compact in storage. And remember, different brands can produce slightly different results, so once you find one that works well for you, stick with it for consistent results.

Options for Substitutions

Since these are gluten-free cookies, let’s talk about some smart swaps you can make while keeping them safe and tasty:

• Gluten-free all-purpose flour: Different brands of gluten-free flour blends can work here, but stick to ones with xanthan gum already mixed in. If your blend doesn’t include xanthan gum, add 1 teaspoon to the recipe.
• Olive oil and butter: You can use all butter instead of the oil-butter combo, or swap in coconut oil for either. Just make sure to use the same total amount of fat (1/2 cup).
• Dried cherries: No cherries? Try dried cranberries, chopped dried apricots, or raisins instead. They’ll give you that same chewy texture and fruit flavor.
• White chocolate chips: Feel free to use dark chocolate chips, milk chocolate chips, or even chopped nuts instead. Just check that they’re certified gluten-free if needed.
• Almond flour: You can substitute with other nut flours like cashew or hazelnut flour. Don’t skip this ingredient though – it adds moisture and structure to gluten-free cookies.
• Almond essence: If you’re not big on almond flavor, you can use all vanilla extract instead, or try another extract like orange or lemon for a different twist.

Watch Out for These Mistakes While Baking

The biggest challenge when making gluten-free cookies is ending up with a crumbly, dry texture – to avoid this, make sure to measure your flours precisely using the spoon-and-level method rather than scooping directly from the bag. Another common mistake is overbaking these delicate cookies; they should be removed from the oven when the edges are just barely golden, as they’ll continue to firm up while cooling on the baking sheet. Since gluten-free dough can be sticky, chilling it for at least 30 minutes before shaping will make it much easier to handle and prevent the cookies from spreading too much during baking. For the best texture, let these cookies cool completely on the baking sheet – moving them too soon can cause them to break apart since gluten-free cookies are more fragile while warm.

What to Serve With Cherry Almond Cookies?

These sweet and nutty cookies are perfect for serving alongside your favorite hot drinks! A cup of warm milk or almond milk brings out the almond flavors in the cookies, while a mug of hot coffee provides a nice bitter contrast to the white chocolate and cherries. For tea lovers, try pairing these cookies with Earl Grey or a vanilla-scented rooibos tea – the flavors work really well together. If you’re setting up a cookie platter, these go great with other gluten-free treats like macarons or meringues, giving your guests different textures and flavors to enjoy.

Storage Instructions

Keep Fresh: These cherry almond cookies stay fresh and yummy when kept in an airtight container at room temperature for up to 5 days. Pop a piece of bread in the container to help keep them soft – it’s an old trick that really works! Just make sure they’re completely cool before storing to keep that perfect texture.

Freeze: Want to save some for later? These cookies freeze really well for up to 3 months. Just place them in a freezer bag or container with parchment paper between layers to prevent sticking. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies whenever you want!

Thaw: When you’re ready to enjoy your frozen cookies, just let them sit at room temperature for about 30 minutes. If you’re working with frozen cookie dough, you can bake straight from frozen – just add an extra minute or two to the baking time. Easy peasy!

Preparation Time	15-20 minutes
Cooking Time	8-10 minutes
Total Time	23-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-40 g
• Fat: 180-220 g
• Carbohydrates: 500-550 g

Ingredients

For the cookies:

• 2 tsp almond extract
• 1/4 tsp salt
• 1/2 cup almond flour (finely ground for best texture)
• 3 cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
• 3 large eggs (room temperature, about 70°F)
• 1 cup white sugar
• 1 tbsp baking powder
• 1 cup dried cherries (chopped roughly)
• 1 tsp vanilla extract
• 1/4 cup olive oil
• 1/4 cup melted unsalted butter

For the topping:

• 1 cup white chocolate chips (good quality for better melting)

Step 1: Prepare the Baking Sheets and Oven

Begin by preheating your oven to 350°F (175°C).

Line two large baking sheets with parchment paper to prevent sticking and ensure easy removal.

Set them aside while you prepare the cookie dough.

Step 2: Cream Wet Ingredients

In a medium-sized bowl, cream together the oil, butter, and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Add the almond and vanilla extracts, continuing to beat the mixture until well combined.

Step 3: Sift and Combine Dry Ingredients

Set a fine-mesh sieve over the bowl containing the egg mixture.

Add the gluten-free flour, almond flour, salt, and baking powder to the sieve.

Sift these dry ingredients into the wet mixture, which helps create a smooth dough.

Mix everything together until a soft dough forms, and then gently fold in the cherries to evenly distribute them throughout the dough.

Step 4: Shape the Cookies

Use a 1.5 tablespoon cookie scoop to drop mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each mound to allow for spreading.

With dampened fingertips, gently flatten each mound to encourage even baking.

Step 5: Bake the Cookies

Place the baking sheets into the preheated oven and bake the cookies for 8-10 minutes, or until the edges are lightly golden brown.

Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

This helps to set the cookies and achieve the perfect texture.

Step 6: Drizzle with White Chocolate

Melt the white chocolate chips following the package directions, ensuring a smooth consistency.

Carefully pour the melted chocolate into a zip-top bag, snipping off a small corner to create a makeshift piping bag.

Drizzle the white chocolate over the cooled cookies in whatever pattern you desire.

Allow the chocolate to set before serving.

Enjoy your delightful, beautifully decorated cookies!