Triple Almond Cherry Cookies

Before I share a recipe for these delicious triple almond cherry cookies, I wanted to share a few subscriptions options I have created for this site. If you want to stay up to date with what's cooking and baking in my kitchen and other sport nutrition information, you now have 3 options to choose from:

  1. Get an email as soon as a post is published - enter your email address using the form in the sidebar
  2. Get a weekly digest of all posts, emailed to you every Friday morning- sign up here
  3. Get a monthly digest of all posts, emailed to you on the first of each month - sign up here

OK, now that we have that all sorted out, on to the recipe!

This week has had it's ups and downs. I have been really tired and I think I can really use a little bit of time off, given it has been a really long and exhausting year. Starting in a week, I will spend the rest of the month in Salmon Arm, Vancouver and Silverstar visiting friends and family. I am really looking forward to it! Even though I was tired and not feeling 100%, it was great to have Andrew home between Sun night and Wed morning and visiting with friends. I also decided that making cookies will be sort of a 'pick me up'...

Remember those chocolate chip cookies I posted in September? Those were pretty awesome. I made them a few times since, both as posted and with slight variations. The best variation was adding bacon pieces to the batter. I added bacon to ginger cookies a few years ago and have been doing that occasionally since. I know some people think that adding bacon to cookies or bacon with chocolate are an odd combination, but don't knock it till you try it.

This recipe is a variation of those original chocolate chip cookies.

Triple Almond Cherry Cookies


  • 1/4 cup almond-hazelnut or almond butter
  • 1/4 coconut sugar
  • 2 tbsp maple syrup
  • 2 tsp pure almond extract
  •  1 egg
  • 1.5 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • Pinch salt
  • Handful dried, unsweetened cherries (1-2 per cookie)
  • Optional - mini dark chocolate chips


  1. Preheat oven to 350 degrees
  2. Line a baking tray with parchment paper
  3. Place almond butter, coconut sugar, vanilla, maple syrup and egg in a food processor. Pulse for around 10 seconds, just until everything is combined
  4. Add dry ingredients to the food processor and pulse for another 20 seconds, just until everything is combined
  5. Roll into balls with a few dried cherries in each ball and optional mini dark chocolate chips
  6. Place on baking tray and flatten slightly with your fingers (the cookies will expand a bit)
  7. Bake at 350 for 11-15 minutes until the bottom is golden brown. Time will vary based on your oven