Description
Thick, chewy and soft Cherry Chocolate Chip Cookies loaded with amazing almond flavor and oatmeal for an irresistible treat!
Ingredients
Units
Scale
- 1/2 cup creamy almond butter*
- 1/2 cup unsalted butter (1 stick), at room temperature
- 3/4 cup coconut sugar (or brown sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup dried cherries
- 2/3 cup chocolate chips or chunks (I like dark chocolate here!)
Instructions
- Preheat oven to 375F. Line 1 large or 2 regular cookie sheets with parchment paper or a Silipat.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream together almond butter, butter and sugar until light and fluffy, about 2 minutes.
- Add egg, vanilla, and almond extract and beat just until combined. Add the flour, oats, baking soda and salt and beat until a smooth dough is formed. Fold in cherries and chocolate chunks.
- Using a cookie scoop, scoop heaping 1 inch mounds of dough and place 2 inches apart on baking sheets. Since it's a wetter dough, I like to scoop them all then roll into smooth balls using wet hands. Place evenly 2 inches apart on baking sheets.
- Bake (one cookie sheet at a time) for about 9 minutes. Remove from oven and cool on a cooling rack. Devour!
Notes
*Almond butter should be dripped and unsalted.
VEGAN: Use vegan butter and a flax egg. If butter is salted, reduce salt to 1/4 tsp.
GLUTN FREE: Use gluten free 1:1 baking flour and certified gluten free oats.