Baking can often feel like a comforting ritual, bringing together flavors and textures that evoke memories of family gatherings or simple moments of joy. These delightful cookies merge the classic cherry pie experience with the convenience of a handheld treat. With a tender, almond-flour-based cookie hugging a sweet cherry filling, they evoke warmth and nostalgia. The gluten-free cherry pie cookies come together easily, making it a satisfying choice for both seasoned bakers and those just starting in the kitchen.
Why This Gluten-Free Cherry Pie Cookies Works
These gluten-free cherry pie cookies rely on almond flour and tapioca flour, which create a pleasing texture that remains tender while offering a light chewiness. The combination of buttery richness from the unsalted butter and the sweetness of sugar brings depth, while the vanilla and almond extracts provide a lovely aromatic flavor. Utilizing canned cherry pie filling simplifies the process, ensuring the cherry flavor shines through effortlessly.
Kitchen Tools for Gluten-Free Cherry Pie Cookies
- Mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Parchment-lined baking sheet
- Small saucepan
Ingredients
- 1¼ cups (140 g) Bob’s Red Mill super-fine blanched almond flour
- 1 cup (112 g) Bob’s Red Mill tapioca flour
- ¼ teaspoon kosher salt
- ½ cup (8 tablespoons) unsalted butter, room temperature
- ¼ cup + 2 tablespoons (78 g) granulated sugar, plus ¼ cup more for rolling
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 21-ounce can cherry pie filling
- Optional homemade cherry pie filling: 1½ lbs fresh or frozen cherries, pitted, ½ cup granulated sugar, ½ cup water, 2 tablespoons reserved, 1½ tablespoon cornstarch, 1 tablespoon freshly squeezed lemon juice
How to Make Gluten-Free Cherry Pie Cookies
Step 1. If you choose to make your homemade cherry pie filling, begin by placing the pitted cherries, sugar, water, and lemon juice into a small saucepan. It’s important to reserve 2 tablespoons of the water for later use. Heat the mixture until it reaches a boil, allowing it to bubble for about 5-6 minutes until the cherries soften. In a separate small bowl, mix the reserved water with cornstarch to create a slurry. Pour this slurry into the saucepan, stirring it in as you continue to cook for another 2-3 minutes until the filling thickens. Once thickened, remove it from the heat and chill for later use.
Step 2. Preheat your oven to 350°F, preparing a baking sheet by lining it with parchment paper. In a small bowl, place ¼ cup of sugar for rolling the cookies later. This will give each cookie a nice sweet crust.
Step 3. In a mixing bowl, sift together the almond flour, tapioca flour, and kosher salt. This step is essential for breaking up any lumps in the flour and ensuring even mixing, helping achieve a smooth cookie dough.
Step 4. Next, cream the room-temperature unsalted butter and granulated sugar together in a mixer until the mixture becomes fluffy and light. This process incorporates air into the butter, which helps create a tender cookie. Once fluffy, mix in the vanilla extract and almond extract for a lovely layer of flavor.
Step 5. Gradually incorporate the dry ingredients into the butter and sugar mixture. Mix on low speed until the ingredients are just combined. At this point, the dough should be soft but not sticky, forming a cohesive ball.
Step 6. Roll the dough into 1-inch balls using your hands, then flatten each ball into a disc shape. Coat the tops of the discs in the sugar you set aside earlier. This adds a pleasant sweetness to the cookies and helps them develop a slight crunch on the outside.
Step 7. Place the sugar-coated discs on your prepared baking sheet, making deep indents in the center of each cookie with your thumb or the back of a spoon. These indents are meant to hold the cherry filling once baked.
Step 8. Fill the indents with your chosen cherry pie filling, spooning in enough to be slightly mounded. Be careful not to overflow the sides too much, or it may bubble over during baking.
Step 9. Bake the cookies until they appear lightly golden around the edges. Once done, let them cool on the baking sheet for a short time before transferring them to a wire rack to cool completely.
Serving Ideas for Gluten-Free Cherry Pie Cookies
These gluten-free cherry pie cookies can be enjoyed fresh from the oven, or you might save some for later. They pair beautifully with coffee or tea and can serve as a lovely treat during afternoon gatherings. Should you have leftovers, they store well for a few days, maintaining their flavor and texture. For an extra touch, consider adding a scoop of vanilla ice cream when serving—each bite will remind you of warm cherry pie à la mode.
Practical Tips for Gluten-Free Cherry Pie Cookies
- Ensure your butter is at room temperature to achieve the best creaming results.
- For a smoother dough, sift the flours and salt well before mixing.
- For an easier rolling process, lightly dust your hands and the work surface with tapioca flour.
- Allow the cookies to cool completely on the baking sheet; this will help them firm up for a better texture.
- Don’t overfill the indents with cherry filling to avoid spills during baking.
Common Mistakes to Avoid
- Skipping chilling the filling – If you don’t chill the homemade cherry filling, it may be too runny and won’t set well in the cookie, causing an overflow. Allowing it to cool thickens the filling, making it easier to handle.
- Not using room temperature butter – Cold butter won’t cream properly, leading to a denser cookie. Make sure your butter is softened at room temperature for the best results.
- Overmixing the dough – Mixing too long after adding the dry ingredients can result in a tougher texture. Mix just until everything is combined.
- Inaccurate measuring – Using the wrong amounts of flour or sugar impacts the cookie’s consistency. Use a scale for precise measuring of your flours.
- Not making deep enough indents – If the indents are shallow, the filling might spill over or not fit well. Pressing firmly but gently will create a good pocket for the filling.
- Baking too long – Overbaking the cookies will lead to a dry texture. They should be just set and slightly golden around the edges when ready.
Simple Variations
If desired, consider using a mix of cherries for the filling. You can also adjust the sweetness level of the dough by slightly reducing the sugar in the cookie itself. Each small tweak provides a new flavor profile while retaining the core goodness of the cherry pie experience.
Storage & Reheating
Store these cookies at room temperature in an airtight container for a couple of days. If you need to keep them longer, refrigerate them for about a week. For longer storage, they can be frozen—just ensure they’re in a sealed bag or container. To reheat, place them in the oven for a few minutes to regain their warmth and texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance and refrigerate it before shaping and baking. Similarly, the homemade cherry pie filling can be made a day ahead.
How long does it last in the fridge?
These cookies can last about a week in the refrigerator when stored in an airtight container.
Can I freeze this recipe?
Absolutely! These cookies freeze well. Just be sure to layer them with parchment paper if stacking them in the container. You can freeze the dough as well for use later.
What can I substitute for one ingredient?
While this recipe doesn’t suggest other ingredients, you can explore different flavor extracts if you want to tweak the flavor profile of the cookies.
Why didn’t my recipe turn out as expected?
Issues might arise from incorrect measurements or oven temperature discrepancies. Ensure your oven is calibrated and ingredients are measured accurately for a successful outcome.
Final Thoughts
Baking these gluten-free cherry pie cookies combines the joy of homemade treats with delightful flavors reminiscent of cherished memories. Whether enjoyed warm or given as a gift, they convey care and comfort in every bite. The process is straightforward and satisfying, reminding us how even simple ingredients can come together to create something truly special. Enjoy these cookies straight from the oven or share them with loved ones, knowing that each batch is a little piece of love baked right into them.
Gluten-Free Cherry Pie Cookies
Ingredients
For the cookie dough
- 1.25 cups 1¼ cups Bob’s Red Mill super-fine blanched almond flour
- 1 cup 1 cup Bob’s Red Mill tapioca flour
- 0.25 teaspoon ¼ teaspoon kosher salt
- 0.5 cup ½ cup unsalted butter, room temperature
- 0.25 cup ¼ cup + 2 tablespoons granulated sugar, plus ¼ cup more for rolling
- 0.75 teaspoon ¾ teaspoon pure vanilla extract
- 0.25 teaspoon ¼ teaspoon almond extract
For the cherry filling
- 1 can 1 21-ounce can cherry pie filling Or make homemade filling
- 1.5 lbs 1½ lbs fresh or frozen cherries, pitted If making homemade filling
- 0.5 cup ½ cup granulated sugar For homemade filling
- 0.5 cup ½ cup water For cooking cherries
- 2 tablespoons 2 tablespoons reserved water Reserved for slurry
- 1.5 tablespoons 1½ tablespoon cornstarch For thickening cherry filling
- 1 tablespoon 1 tablespoon freshly squeezed lemon juice For homemade filling
Instructions
Preparation
- If making homemade cherry pie filling, place the pitted cherries, sugar, water, and lemon juice into a small saucepan. Reserve 2 tablespoons of water for later use. Heat until boiling, and bubble for about 5-6 minutes until cherries soften.
- In a separate small bowl, mix the reserved water with cornstarch to create a slurry. Pour this into the saucepan and cook for another 2-3 minutes until thickened. Remove from heat and chill.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Prepare ¼ cup of sugar for rolling the cookies.
- Sift together the almond flour, tapioca flour, and kosher salt in a mixing bowl.
Making the Dough
- Cream the unsalted butter and granulated sugar together in a mixer until fluffy and light.
- Mix in the vanilla and almond extracts.
- Gradually incorporate the dry ingredients into the butter and sugar mixture on low speed until just combined, forming a soft dough.
Shaping and Baking
- Roll the dough into 1-inch balls, flatten into discs, and coat the tops in sugar.
- Place the discs on the baking sheet, making indents in the center with your thumb.
- Fill the indents with cherry pie filling slightly mounded.
- Bake until lightly golden around the edges, about 12-15 minutes. Let cool before transferring to a wire rack.
