Gluten-Free White Chocolate Cherry Cookies
Gluten-free cookies made with almond flour, white chips and dried fruit.
Servings 10 cookies
Cost 5
Ingredients
- 10 tablespoons unsalted butter, softened (140 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 ¾ cup finely ground almond flour (310 grams)
- ¾ teaspoon kosher salt (Morton)
- ½ teaspoon baking soda
- ¾ cup dried cherries (use more or less to taste)
- 1 cup white chips (more or less to taste)
- ½ 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 ½ 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.
