Cherry Almond Chocolate Chunk Cookies

Cherry Almond Chocolate Chunk Cookies could be just the gluten free recipe you've been looking for. One portion of this dish contains approximately 7g of protein, 39g of fat, and a total of 660 calories. For $1.6 per serving, you get a dessert that serves 4. It is brought to you by Diamond Nuts. This recipe is liked by 50 foodies and cooks. If you have kosher salt, slivered almonds, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. If you like this recipe, take a look at these similar recipes: Cherry-Almond-Chocolate-Chunk Cookies, Paleo Cherry Almond Chocolate Chunk Cookies, and Healthful Chocolate Chunk, Cherry & Almond Cookies Made with Quinoa & Oats.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.In a small bowl, whisk together flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment or large bowl using a hand mixer, cream butter and sugars until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until thoroughly combined.Slowly mix in the dry ingredients in three batches, scraping down the sides of the bowl in between each addition, until just combined.Fold in the dried cherries, almonds, and chocolate chunks.Measure out 2-tablespoon size balls and place them on the prepared baking sheet 3-inches apart.Bake for 12-13 minutes, or until the edges of the cookies are a light golden brown, turning the pan halfway through for even browning.The center of each cookie will remain soft.Cool on the pans for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.

 

Step by step:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.In a small bowl, whisk together flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment or large bowl using a hand mixer, cream butter and sugars until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract.

2. Mix until thoroughly combined.Slowly mix in the dry ingredients in three batches, scraping down the sides of the bowl in between each addition, until just combined.Fold in the dried cherries, almonds, and chocolate chunks.Measure out 2-tablespoon size balls and place them on the prepared baking sheet 3-inches apart.

3. Bake for 12-13 minutes, or until the edges of the cookies are a light golden brown, turning the pan halfway through for even browning.The center of each cookie will remain soft.Cool on the pans for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Nutrition Information:

covered percent of daily need