Gluten-Free Cherry Pie Cookies
These delightful cookies merge the classic cherry pie experience with the convenience of a handheld treat, featuring a tender almond-flour-based cookie filled with sweet cherry filling.
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.
Notes
These cookies pair wonderfully with coffee or tea and can be enjoyed fresh or stored for a few days. For extra indulgence, serve with a scoop of vanilla ice cream. Ensure your butter is at room temperature and avoid overmixing the dough for better texture.