Gluten-Free White Chocolate Cherry Cookies are my little twist on Erin McDowell’s Gluten-Free Chocolate Chip Cookies from The New York Times. The Times gluten-free chocolate chip/chunk version calls for 100% almond meal, and the cookies are excellent! They aren’t quite the same as regular flour cookies, but good in their own way. For some reason, the almond meal texture reminds me of that of a coconut macaroon. Also, they’re much better once completely cool (but I prefer almost all cookies cool, which is weird, I know).

Gluten-Free White Chocolate Cherry Variations

So this is just a twist on the original recipe where all I changed were the add-ins. Instead of using chocolate chunks, I used white chips, dried cherries and cashews. Macadamia nuts would have been even better. I also added a little almond extract since we like it, but if you’re not a fan the cookies are still interesting with vanilla.

Recipe

Gluten-Free White Chocolate Cherry Cookies

Anna

Gluten-free cookies made with almond flour, white chips and dried fruit.

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Prep Time 15

Cook Time 12

Cooling 30

Total Time 57

Course Dessert

Cuisine American

Servings cookies

Ingredients

10 tablespoons unsalted butter, softened (140 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup light brown sugar (100 grams
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 3/4 cup finely ground almond flour (310 grams)
3/4 teaspoon kosher salt (Morton)
1/2 teaspoon baking soda
3/4 cup dried cherries (use more or less to taste)
1 cup white chips (more or less to taste)
1/2 cup macadamia nuts or cashews

Instructions

Preheat a regular or convection oven to 350 degrees F. Have ready two baking sheets lined with parchment paper.
In a mixing bowl, using an electric mixer, beat the butter and sugar until creamy. Beat in the egg and extracts, scraping the sides of the bowl.
Add the baking soda and salt and beat until fully blended, then gradually add the almond flour, beating until you have a soft dough.
Stir in the dried cherries and white chips.
Using a medium size cookie scoop, scoop out 10 to 12 large balls of dough.
Arrange 6 to a baking sheet, spacing at least 2 1/2 inches apart (they will spread).
Bake one sheet at a time for 13 to 18 minutes. Cookies will be done sooner in a convection oven, so keep an eye on them.
Let cool completely on the baking sheet or if you prefer you can transfer to a wire rack.
I recommend letting the cookies cool before eating. They're better after they've had some time to set.