Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, sugar, salt, and baking soda. Make sure ingredients are well combined!
2 cups almond flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/4 teaspoon baking soda
In a separate bowl, whisk together the melted coconut oil (or butter), eggs, almond extract, and vanilla extract.
1/4 cup melted coconut oil, 2 large eggs, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix!
2 cups almond flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/4 cup melted coconut oil, 2 large eggs, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract
Gently fold in the chopped dried cherries and sliced almonds.
1/2 cup dried cherries, chopped, 1/4 cup sliced almonds
Roll the dough into 1-inch balls with your hands. If desired, roll each ball in granulated sugar.
granulated sugar, for rolling (optional)
Place the cookie dough balls onto the prepared baking sheet, leaving some space between each cookie. Gently flatten them slightly with your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep an eye on them; almond flour can burn quickly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Almond Cherry Cookies with a cup of tea or coffee!
