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+ servings

Vegan, Gluten Free Chocolate Cherry Almond Cookies (Inspired by Merrill Stubb's Soft Chocolate Almond Cherry Cookies for Food52)

Author - Gena Hamshaw
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Yields: 24 -30 large cookies


  • 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons warm water or 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
  • 1 1/4 cups almond flour
  • 1/2 cup + 2 tablespoons oat flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 10 tablespoons Earth Balance buttery sticks at room temperature or 10 tablespoons solid coconut oil (see note for instructions on using coconut oil)
  • 2/3 cup light brown sugar
  • 1/4 cup cane sugar plus extra for rolling
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon vanilla
  • 2/3 cup bittersweet or semi-sweet vegan chocolate chunks or chips
  • 1/2 cup chopped dried cherries substitute dried cranberries


  • Place the flours, cocoa powder, and baking powder in a mixing bowl and whisk to combine.
  • Place the Earth Balance in a stand mixer fitted with the paddle attachment (you can also use a handheld mixer on low speed). Beat on medium low speed for one minute. Add the sugars, egg replacer, vanilla, and salt. Beat on low speed for 2 minutes, or until mixture is fluffy. Add half of the flour mixture and beat for another minute. Add the remaining flour and beat to incorporate. Add the cherries and chocolate and beat quickly on low speed, until they're just incorporated.
  • Place the dough in a bowl and cover. Let it sit in the fridge for 30-60 minutes. Preheat oven to 350F. Line two cookie baking sheets with parchment.
  • Remove dough from fridge. Place about a half cup of cane sugar into a plate. Roll the dough into 1 1/2 inch balls, then roll them in the sugar. Place them 2 inches apart on your baking sheets. Bake for 12-14 minutes, or until the cookies are still soft in the middle but firm on the edges. Allow them to cool a bit before transferring them to wire racks to cool completely. Enjoy!


If you use coconut oil in place of earth balance, increase the coarse salt in the recipe to 1 whole teaspoon. In step 2 of the recipe, add the solid coconut oil, egg replacer, sugars, vanilla, and salt to the stand mixer all at once. Beat on medium speed until the mixture is well combined and fluffy, then follow remaining instructions.
Leftover cookies will keep in an airtight container for up to four days.