Paleo Cherry Almond Chocolate Chunk Cookies
These Paleo Cherry Almond Chocolate Chunk Cookies are chewy, gooey, and absolutely delicious! These gluten-free and refined sugar-free cookies are loaded with toasted almonds, dried Bing cherries and dark chocolate chunks, sprinkled with flaky sea salt.
I’m here to make Monday a whole heck of lot better by talking about one of everyone’s favorite things: cookies! More importantly, cookies with BIG old chunks of dark, melty chocolate. Isn’t that the best kind there is?
When I first made these Paleo Chocolate Chip Cookies last year, I knew the recipe was a total winner. They were devoured super quickly, and it barely registered that they were “Paleo” – no one cared, they were just delicious. A whole bunch of you agree with me – just check out the comments on that post! The edges of the cookies get just crispy enough, while the cookies stay super thick, so the inside is niiice and gooey, just the way I (and apparently most of you) like it.
The recipe for these Paleo Cherry Almond Chocolate Chunk Cookies is similar to the classic that I love so much, but the addition of dried cherries and toasted almonds are a fantastic twist that you’ve got to try.
The cookies use coconut oil, and I tested this recipe using Nutiva’s buttery coconut oil. So good! For the flour, this recipe uses blanched almond flour. The blanched part is important, because the quality of your almond flour can really affect the outcome of the cookie. You want a very fine, blanched almond flour – Honeyville and Anthony’s are two of my favorites that both work well here.
Now, let’s talk about those delicious mix-ins! I’m pretty adamant about big chocolate chunks. If you want super gooey cookies where the chips stay super melty even after they’re cooled, chunks are key! Most chocolate chips have additives and waxes that help them hold their shape, which means they don’t stay nearly as gooey when they’re inside a chocolate chip cookie. I opt to chop up dark chocolate bars instead, OR to keep them 100% refined sugar free, make your own chocolate chunks!
The dried cherries add a burst of chewy sweetness that is so nice with the dark chocolate. I used Bing cherries, because they stay super soft even when they’re dried. Make sure they’re unsweetened! I toasted the sliced almonds until they were very dark and loved the resulting super toasty + nutty flavor. The sweet cherries, crunchy and nutty almonds, along with the creamy dark chocolate was a match made in heaven!
You won’t be able to keep your hands off these super gooey and decadent cherry almond chocolate chunk cookies – I know I couldn’t 😁😋 enjoy!
Remember to #bakerita if you try the recipe!Print
- ½ cup coconut oil (room temperature)
- ¾ cup coconut sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups (9 oz.) blanched almond flour
- ⅔ cup (4 oz.) chopped dark chocolate
- ⅓ cup dried unsweetened Bing cherries
- ⅓ cup sliced almonds (toasted)
- Preheat the oven to 350ºF.
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, cherries, and pecans. Cover with plastic wrap and refrigerate for at least 30 minutes (can prepare up to 48 hours ahead of time).
- After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 10 minutes or just beginning to turn golden brown around the edges.