Cherry Garcia ice cream used to be one of my most favorite sweet indulgences. It was my go to snack whenever I needed “food therapy”. Did you know that Ben and Jerry named this ice cream after the late Jerry Garcia, the Grateful Dead’s lead guitarist? This year the Grateful Dead is celebrating their 50 year anniversary in Chicago at Soldier Field in July. In honor of my favorite ice cream and this 50 year anniversary, I decided to make these Cherry Chocolate Chip Cookies.
I totally “heart” almond flour cookies and love to play with the mix-ins depending on what I am craving. You may remember my Lemon Cranberry Cookie recipe which has the same base. These cookies are simple to make, have a nice buttery flavor, and a wonderful texture. Additionally, the cherry and chocolate combination is the perfect mix of sweet and tart.
These cookies are also fun to make with your kids because they require you to mix them with your hands for the best results. Who doesn’t love digging their hands into a bowl of delicious cookie dough.
These cookies are perfectly:
Shake it, Bake it Sugaree. Let me know how you guys like these cookies.
- 2 cups almond meal
- ¼ cup + 1 TB coconut oil, softened
- 3 TB maple syrup
- ⅛ tsp salt
- ½ tsp baking soda
- 2 tsp vanilla
- 2 TB vegan chocolate chips (I use Enjoy Life mini chips)
- 2 TB dried cherries
- Preheat oven to 350 degrees.
- Add all ingredients through vanilla in a large mixing bowl and mix by hand.
- Once combined, add the chocolate chips and cherries, and mix well by hand.
- Scoop by tablespoons onto parchment paper or a greased baking sheet.
- Use the bottom of a glass or your hand to flatten the cookies.
- Bake for 9-10 minutes until the bottoms are golden brown.