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Recipes Cookies Cherry Chocolate Chip Cookies
Cherry Chocolate Chip Cookies E-mail
Written by Whole Grain Gourmet   
Friday, 22 August 2008 05:00

cherry chocolate chip cookie

I know what you're thinking, another chocolate chip cookie. Upon further inspection you will notice that this one has a third less sugar than our other chocolate chip cookie recipes. Not that those are particularly high in sugar. We just wanted to see how far we could push the envelope and still make a delicious cookie with great texture and flavor.

Reducing the sugar in a cookie will often compromise the texture. Not this time. We've somehow found a balance that allows this cookie to develop a nice crispy edge that yields to a slightly chewy center. The tart cherries work beautifully, giving additional natural sweetness and great complexity.

As always, our cookies are made with whole grain flour. We also add some rolled oats for more whole grain goodness. The result is nutritious and delicious. We hope you enjoy them as much as we do.

Cherry Chocolate Chip Cookies


  • 1/2 cup unsalted butter, softened at room temperature
  • 1/3 cup natural brown sugar
  • 1/3 cup organic sugar
  • 1 Tbsp cocoa, we use Valrhona
  • 1/2 cup almond butter
  • 1/2 tsp vanilla extract
  • 3/4 cup old fashioned rolled oats
  • 1 cup + 2 Tbs white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 egg + 1 egg yolk
  • 1/2 cup dark chocolate chips (60% cocoa)
  • 1/2 cup dried tart montmorency cherries


  1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper, or lightly grease.
  2. Whisk together flour, salt, cocoa, and baking soda then set aside.
  3. In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs, vanilla, and almond butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
  4. Stir in chocolate chips and cherries. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 12-14 minutes or until the tops begin to brown.
  5. Allow cookies to cool for three minutes before removing them from the baking sheet.


  • Yields about 25 cookies. You can scoop the dough into balls and freeze them on a cookie sheet.
  • Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add two minutes to baking time.

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