clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of chocolate chip cookes

Nourishing Cherry Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 19 minutes
  • Yield: 20 cookies 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


Thick, chewy and soft Cherry Chocolate Chip Cookies loaded with amazing almond flavor and oatmeal for an irresistible treat!


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!)


  1. Preheat oven to 375F. Line 1 large or 2 regular cookie sheets with parchment paper or a Silipat.
  2. 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.
  3. 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.
  4. 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.
  5. Bake (one cookie sheet at a time) for about 9 minutes. Remove from oven and cool on a cooling rack. Devour!


*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.