these cookies taste like a cherry pie, with a sweet homemade cherry jam accompanying the almond flour and coconut flour-based cookie batter. the result is a soft yet airy vanilla-scented and cherry-flavoured cookie that would be delicious for breakfast or dessert.
These cherry cookies were the result of a happy accident. If you follow me on Instagram, you tend to see whatever I’m working on behind-the-scenes– as in, the recipes I am trying to test or develop or else, failing on. I’ve had a few fails recently as I work towards the perfect grain free toaster strudel (a la childhood days of eating those name-brand toaster strudels with the little packets of white icing — the berry flavour was my favourite).
In this quest to recreate childhood treats, I inadvertently stumbled upon another childhood memory: “cherry dessert.” Cherry dessert, as the recipe was called, was essentially a big, white, vanilla cake, filled with pockets of store-bought canned cherry pie filling (think E.D. Smith). It was a random recipe that we found in one of my mom’s many cookbooks growing up, and it was one that both myself and my siblings loved to make (and eat) growing up, possibly because it was also a really easy dessert for us to make by ourselves (no grown-ups needed).
That flavour– the flavour of cherry pie filling and a white, vanilla-esque cake– is recreated in this cookie: the cherry pie cookie. It’s amazing.
I made these cookies after a misstep with my latest toaster strudel iteration/attempt, and I had no idea when I first put them in the oven that they would actually remind me of my childhood-favourite cherry dessert. Lo and behold, I tasted one freshly out of the oven and I was amazed that the flavour brought back instantly this “cherry dessert” memory.
These cookies require both almond flour and coconut flour, although they’re predominantly made up of almond flour. They also require the egg whites and yolks to be separated, helping create a light and fluffy cookie that is somewhere in between scone-cookie-cake, when it really comes down to it (but that’s not a bad thing!). They’re super soft, and bendy, and they’re certainly a treat everyone in the family will enjoy.
If you try making these, please let me know how they turned out. Leave me a comment below, or catch up with my on Instagram @grainfreee.
A few related recipes if you’re looking for some delicious grain free cookie or cake recipes:
- STRAWBERRY SHORTCAKE (coconut flour)
- ORANGE POPPYSEED COOKIES (almond flour)
- PEANUT BUTTER & JAM COOKIES (coconut flour)
- RASPBERRY JAM SANDWICH COOKIES (almond flour)
- SOFT & CHEWY APRICOT DATE COOKIES (coconut flour)
cherry pie cookies: ingredients
cherry jam filling
- 2 cups of tart, frozen or fresh cherries
- 3 tbsp of honey
- 1/2 tsp of lemon juice
cookie dough
- 2 cups of almond flour
- 4 tbsp of coconut flour
- 1/2 cup of honey
- 1/3 cup of grape seed oil
- 1 tsp of pure vanilla extract
- 1/2 tsp of baking soda
- 3 eggs + 1 egg yolk
cherry pie cookies: how to
cherry jam filling
- Start by placing the cherries (de-pitted if fresh), honey and lemon juice in a saucepan, and bring to boil over medium heat.
- Once bubbling, lower the heat to simmer the cherries for 45 minutes or so while you prepare the dough. Stir occasionally.
- After 40-45 minutes, remove the cherries from heat and allow to cool a bit.
cookie dough
- For the dough, start by mixing your dry ingredients in a medium-sized bowl.
- Add in the oil, honey, and continue to combine.
- Separate the egg whites from the egg yolks.
- Add in the egg yolks, and combine. Whisk the egg whites in a separate small bowl, until frothy.
- Now, fold in the egg whites into the batter. Once everything is all mixed, place the dough in the fridge or freezer to firm up a bit while the cherry jam also cools down (two hours or so — you can always prepare the dough or the jam, or both, a day prior, and then proceed to make your cookies).
- Mix the cherry jam filling into the cookie dough and combine well.
- Once the cherry jam is well-dispersed in the cookie dough, place a tablespoon of dough per cookie on a parchment paper-lined baking tray.
- Flatten each cookie with the palm of your hand/wrist – make sure it’s a little bit wet to avoid sticking to the cookie!
- Bake the cookies in a preheated oven at 350 for 12-14 minutes. Allow to cool before moving the cookies as they will be delicate when soft– once they cool, they will firm up. Store in fridge or freezer – they freeze well!
cherry pie cookies (grain free, scd diet)
Ingredients
Cherry Jam Filling
- 2 cups tart, frozen or fresh cherries
- 3 tbsp honey
- 1/2 tsp lemon juice
Cookie Dough
- 2 cups almond flour
- 4 tbsp coconut flour
- 1/2 cup honey
- 1/3 cup grape seed oil sub coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 3 eggs
- 1 egg yolk
Instructions
Cherry Jam Filling
- Start by placing the cherries (de-pitted if fresh), honey and lemon juice in a saucepan, and bring to boil over medium heat.
- Once bubbling, lower the heat to simmer the cherries for 45 minutes or so while you prepare the dough. Stir occasionally.
- After 40-45 minutes, remove the cherries from heat and allow to cool a bit.
Cookie Dough
- For the dough, start by mixing your dry ingredients in a medium-sized bowl.
- Add in the oil, honey, vanilla extract and continue to combine.
- Separate the egg whites from the egg yolks (including your one extra egg yolk, you can discard the additional white)
- Add in the egg yolks, and combine. Whisk the egg whites in a separate small bowl, until frothy.
- Now, fold in the egg whites into the batter. Once everything is all mixed, place the dough in the fridge or freezer to firm up a bit while the cherry jam also cools down (two hours or so– you can always prepare the dough or the jam, or both, a day prior, and then proceed to make your cookies).
- Mix the cherry jam filling into the cookie dough and combine well.
- Once the cherry jam is well-dispersed in the cookie dough, place a tablespoon of dough per cookie on a parchment paper-lined baking tray.
- Flatten each cookie with the palm of your hand/wrist – make sure it's a little bit wet to avoid sticking to the cookie!
- Bake the cookies in a preheated oven at 350 for 12-14 minutes. Allow to cool before moving the cookies as they will be delicate when soft– once they cool, they will firm up. Store in fridge or freezer – they freeze well!