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Bruce Bradley's Cherry Almond Chip cookies are a delicious holiday twist on the classic chocolate chip cookie!

Recipe: Cherry Almond Chip Cookies

Bruce Bradley
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Desserts & Treats
Servings 24 cookies


  • 1/2 cup 1 stick butter, at room temperature (we recommend grass-fed, pastured butter)
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1 1/4 cups whole wheat pastry flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3/4 cup coarsely chopped dried cherries see notes
  • 1/2 cup slivered blanched almonds, toasted and coarsely chopped (see notes)
  • 1/2 cup semi-sweet chocolate chips I use Equal Exchange organic, semi-sweet chips or Enjoy Life mini chocolate chips


  • Cream butter and sugar, then stir in one egg.
  • Mix together flour, cinnamon, and salt and add it to the creamed butter.
  • Add the vanilla and almond extracts slowly until well blended.
  • Using a spoon stir in the dried cherries, chopped almonds, and chocolate chips.
  • Turn the dough onto a sheet of plastic wrap and form into a log. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours.
  • Center the oven rack and preheat the oven to 350F degrees.
  • Line two baking sheets with parchment paper.
  • Take the dough from the refrigerator, remove the plastic wrap, and cut it into 24 slices.
  • Arrange 12 pieces of sliced cookie dough on a baking sheet, about 1-inch apart.
  • Bake until the edges start to turn golden brown, about 15 minutes.
  • Remove from oven, let sit for one minute, then transfer to a rack to cool.
  • Repeat for the second tray of cookies and enjoy!


We recommend using organic ingredients when possible.
For the dried cherries I used Peeled Snacks Cherry-Go-Round dried cherries. I love Peeled Snacks dried fruits, and I always keep some of their dried cherries on hand for a quick snack or to garnish a salad. For these cookies make sure you chop the cherries into relatively small pieces (about the size of half of a raisin)
To toast the slivered almonds cook them in a single layer on a baking sheet at 350F until lightly brown (about 5-7) minutes. Watch them closely since they can overcook very easily! Let cool and then coarsely chop.
Did you make this recipe?Let us know how it was!