Whole Wheat Cherry Dark Chocolate Almond Cookies
Indulge in the wholesome decadence of Whole Wheat Cherry Dark Chocolate Almond Cookies, a delightful fusion of rich, nutty, and fruity flavors. Made with nutrient-packed whole wheat flour, these cookies strike the perfect balance between indulgence and nourishment. The tangy burst of dried cherries pairs beautifully with velvety chunks of dark chocolate, while toasted almonds add a satisfying crunch in every bite. With a soft, chewy texture and hints of natural sweetness from brown sugar and vanilla, these cookies are a treat for the senses. Perfect for afternoon snacks, dessert spreads, or anytime indulgences, this easy-to-make recipe takes just 15 minutes to prepare and yields 24 irresistible cookies. Plus, they store beautifully, making them a great make-ahead option for busy weeks.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 pieces Large egg
- 1 teaspoons Vanilla extract
- 0.75 cups Dried cherries, chopped
- 0.5 cups Dark chocolate chunks
- 0.5 cups Sliced almonds, toasted
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until creamy and well-combined, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the dough.
Gently fold in the chopped dried cherries, dark chocolate chunks, and toasted sliced almonds until evenly distributed.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
