Chocolate Cherry Cookies

Chocolate Cherry Cookies 3

Cherry season is delightful! Not only have I been eating bags of cherries, but I have been cooking with cherries as well! (A girl can only eat so many cherries you know!) I was thinking about chocolate covered cherries and decided to make a chocolate cookie with cherries – brilliant! I used some fresh tart cherry preserves in these cookies to give them just the right kick. You could definitely use fresh cherries broken down a bit in your food processor for these cookies as well. These cookies are nice and chocolatey with a fruity undertone. The texture is soft and chewy. Mmmmm. These were a definite crowd pleaser because they were eaten within 24 hours. The whole batch gone. Time to make more of these…I think I’ll hide them this time!

Chocolate Cherry Cookies 4


Chocolate Cherry Cookies 2

1 cup gluten-free flour blend
1 cup almond flour or hazelnut flour
3/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup + 1 Tablespoon cocoa powder
2/3 cup coconut palm sugar
1/2 cup prune puree (see note below)
1/4 cup almond milk
1 teaspoon vanilla extract
1 Tablespoon balsamic vinegar
1/2 cup cherry preserves

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

Mix the flour, almond flour, baking soda, cinnamon, and salt together and set aside.

In a medium-sized mixing bowl, mix the prune puree with the sugar and cocoa and stir to combine. Add the almond milk, vanilla extract, and balsamic and stir until mixed. Mix in the cherry preserves. Finally, add the flour mixture and stir just until it’s combined – don’t over mix.

Using a cookie scoop, drop dough onto the baking sheets about 1 1/2″ apart. Using the back of a spoon, flatten each cookie slightly. Place them in the oven and bake for 15 minutes – be careful not to burn the bottoms!

Remove from the oven and allow to cool completely before removing from the baking sheets. These taste best cold, so store these in the refrigerator or freezer! Makes about 2 dozen cookies.

I made my own prune puree by combining 6 Tablespoons of boiling water with 1 cup of dried plums. I pureed this in my high-powered blender, which made a silky puree. Prune puree is a wonderful way to replace fat in baked goods – swap out the fat cup-for-cup with the pureed prunes. I recommend using this puree with chocolate baked goods due to the dark color.

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