Cherry Almond Drop Cookies
Prep time
Cook time
Total time
They have a rich almond flavor reminiscent of amaretti cookies. They’re crisp on the outside, and chewy on the inside. And the dried cherries and cute little garnet specs that slightly sweet, slight tart bite to them.
Recipe type: Dessert, Cookies, Holiday
Cuisine: Vegan
Serves: Makes about 2½ dozen
  • ⅓ cup canola oil, or melted coconut oil
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 3 tablespoons unsweetened almond milk, or other non-dairy milk
  • 2 teaspoons ground flax seeds
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup chopped almonds
  • ¾ cup dried cherries
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, mix together the flax seeds and almond milk until beginning to thicken.
  3. Add the oil, extracts and sugars and beat until smooth.
  4. In a medium bowl whisk together the flour, baking soda, baking powder, and kosher salt.
  5. With the mixer on low, slowly incorporate the flour mixture, mixing until almost completely incorporated and just a few streaks of flour remain. It may seem like there isn't enough dough for the cherries and almonds, don't worry, you've done everything right!
  6. Add the chopped almond and dried cherries and pulse a few times until completely incorporated without overworking the dough.
  7. Using a small cookie scoop, divide the dough among the prepared baking sheets, spreading the cookies about 2-inches apart.
  8. Bake until the edges are lightly golden, about 14-15 minutes. Allow to set on the baking sheet for 5-10 minutes before transferring to a cookie sheet to cool completely.
  9. Once cool, the cookies can be stored in an airtight container.
Recipe by David D at