These chewy almond cherry cookies are gluten-free by design: whole almonds ground with sugar, bound with egg whites, and packed with chopped dried cherries. No flour means chewy centers and crisp edges. The chill time is long, but it is the non-negotiable step, exactly as the recipe insists.
If you’re searching for a cookie that perfectly balances chewy and crisp, you’ve found it! These delightful Almond Cherry Cookies are a dream come true. Built on a simple, naturally gluten-free base of finely chopped almonds, sugar, and egg whites, they have a texture reminiscent of a delicate, flattened macaroon. The almonds provide a rich, nutty flavor and satisfying texture, while the tart dried cherries cut through the sweetness beautifully. Don’t be intimidated by the prep time—most of it is completely hands-off chilling, which makes this the ultimate make-ahead recipe for parties, holidays, or a simple weekend treat.
Ingredients
• 3 cups / 420g (14.8 oz) whole almonds
• 1 ½ cups / 300g (10.6 oz) granulated sugar
• 5 large egg whites
• 1 tsp / 5 ml vanilla extract
• 1 ½ cups / 225g (7.9 oz) chopped dried cherries
• Confectioners’ sugar for dusting, optional
Instructions
1. In a food processor, combine the almonds and granulated sugar. Pulse until the almonds are finely chopped into a coarse meal.
2. In a separate large bowl, beat the egg whites with a whisk or electric mixer until they become foamy. Stir in the vanilla extract.
3. Gradually add the almond-sugar mixture and the chopped dried cherries to the egg whites. Stir with a spatula until a loose, sticky dough forms.
4. Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or overnight for best results.
5. When you’re ready to bake, preheat your oven to 350°F / 175°C. Line two baking sheets with parchment paper.
6. Drop teaspoon-sized mounds of the chilled dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
7. Bake for 20 to 25 minutes, or until the cookies are lightly browned and feel firm on the outside. Keep the remaining dough refrigerated while the first batch bakes.
8. Let the cookies cool completely on the baking sheets before carefully removing them with a spatula. If desired, dust with confectioners’ sugar before serving. Store in an airtight container for up to 3 days.
Nutritional Information
• (Per cookie, based on 42 cookies)
• Calories: 95 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 5g
• Sugar: 10g
Pro Tips
• for Perfect Cookies
• The chilling step is non-negotiable! It allows the dough to firm up, which prevents the cookies from spreading too much and helps develop their signature chewy texture.
• For a more uniform look, use a small cookie scoop to portion the dough onto the baking sheets.
• Don’t over-bake. The cookies will continue to firm up as they cool on the hot baking sheet. Pull them from the oven when the edges are golden brown.
• Experiment with flavors! Swap the almonds for hazelnuts and the cherries for 3 tablespoons (45 ml / 1.5 fl oz) of cocoa powder and 1 ½ tablespoons of instant espresso powder for a rich mocha variation.
FAQ
Q: Can I make these almond cherry cookies vegan
A: This specific recipe relies heavily on egg whites for its structure and chewy, macaroon-like texture. Unfortunately, common vegan egg substitutes like flax eggs or aquafaba may not provide the same results and would require significant testing to adapt the recipe.
Q: Are these vegetarian cookies a good source of protein
A: While these cookies are a delicious vegetarian treat, they are best enjoyed as a dessert. Each cookie contains about 2 grams (0.07 oz / 2 g) of protein, primarily from the almonds and egg whites. They contribute a small amount to your daily protein intake but are not considered a high-protein snack.
Q: How should I store these vegetarian almond cookies
A: To maintain their perfect chewy-crisp texture, store the completely cooled cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. Storing them in the refrigerator is not recommended as it can make them hard.
Q: What other vegetarian-friendly mix-ins can I use
A: Absolutely! Feel free to customize these cookies. You can swap the dried cherries for other dried fruits like cranberries, apricots, or figs. For a different flavor profile, try adding vegetarian-friendly dark chocolate chips or a pinch of cinnamon to the dough.
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Chewy Almond Cherry Cookies (Vegetarian & Gluten-Free)
Ingredients
Method
- In a food processor, combine the almonds and granulated sugar. Pulse until the almonds are finely chopped into a coarse meal.
- In a separate large bowl, beat the egg whites with a whisk or electric mixer until they become foamy.
- Stir in the vanilla extract.
- Gradually add the almond-sugar mixture and the chopped dried cherries to the egg whites.
- Stir with a spatula until a loose, sticky dough forms.
- Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or overnight for best results.
- When you're ready to bake, preheat your oven to 350°F / 175°C.
- Line two baking sheets with parchment paper.
- Drop teaspoon-sized mounds of the chilled dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
- Bake for 20 to 25 minutes, or until the cookies are lightly browned and feel firm on the outside.
- Keep the remaining dough refrigerated while the first batch bakes.
- Let the cookies cool completely on the baking sheets before carefully removing them with a spatula. If desired, dust with confectioners' sugar before serving. Store in an airtight container for up to 3 days.
- Don't over-bake. The cookies will continue to firm up as they cool on the hot baking sheet. Pull them from the oven when the edges are golden brown.
