Ingredients
• Cookies: 1 ½ cups almond flour or whole wheat pastry flour, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, ¼ cup melted coconut oil or light butter, 1 large egg or flax egg, 1 tsp pure almond extract + ½ tsp vanilla extract, 1 tsp baking powder, pinch sea salt
• Cherry Mix-In: ½ cup dried tart cherries, chopped (or fresh pitted cherries, patted dry)
• Sugar Coating: ¼ cup coconut sugar or pure cane sugar + ½ tsp almond extract, mixed for rolling
• Optional Glaze: 2 tbsp Greek yogurt + 1 tsp maple syrup + pinch almond extract + 1 tbsp sliced almonds for drizzling
Instructions
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, whisk almond flour, baking powder, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, melted coconut oil, egg, almond extract, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies that stay soft for days.
• Carefully stir in chopped dried cherries for bursts of sweet-tart flavor throughout.
• Chill dough 10-15 minutes if too soft for easier handling (especially with almond flour).
• In a small bowl, mix coconut sugar and a pinch of almond extract for the sparkling coating.
• Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the almond-sugar mixture until evenly coated.
• Place on baking sheet 2 inches apart; gently flatten with a fork or palm for that classic Amish sugar cookie shape. Optional: press a few sliced almonds on top.
• Bake 10-12 mins until edges are lightly golden and centers are set but still soft.
• Cool 5 minutes on pan, then transfer to a rack. Optionally drizzle with Greek yogurt glaze once cooled for extra elegance!
• In a bowl, whisk almond flour, baking powder, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, melted coconut oil, egg, almond extract, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies that stay soft for days.
• Carefully stir in chopped dried cherries for bursts of sweet-tart flavor throughout.
• Chill dough 10-15 minutes if too soft for easier handling (especially with almond flour).
• In a small bowl, mix coconut sugar and a pinch of almond extract for the sparkling coating.
• Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in the almond-sugar mixture until evenly coated.
• Place on baking sheet 2 inches apart; gently flatten with a fork or palm for that classic Amish sugar cookie shape. Optional: press a few sliced almonds on top.
• Bake 10-12 mins until edges are lightly golden and centers are set but still soft.
• Cool 5 minutes on pan, then transfer to a rack. Optionally drizzle with Greek yogurt glaze once cooled for extra elegance!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ optional chilling), Servings : 12, Calories : 145, Net Carbs: 16g, Fats: 9g, Protein: 6g
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ optional chilling), Servings : 12, Calories : 145, Net Carbs: 16g, Fats: 9g, Protein: 6g
✨ PRO TIPS FOR PERFECT CHERRY ALMOND AMISH SUGAR COOKIES:
• Pat cherries dry: If using fresh cherries, blot thoroughly with a paper towel to prevent excess moisture and soggy cookies.
• Almond extract is key: Use pure almond extract (not imitation) for that authentic, fragrant cherry-almond flavor Amish cookies are known for.
• Chill dough briefly: Especially with almond flour, 10-15 minutes in the fridge makes rolling and shaping much easier.
• Don’t overbake: Remove when centers still look slightly soft—they’ll finish setting as they cool for that melt-in-your-mouth texture.
• Make ahead: Bake cookies up to 3 days ahead; store covered at room temperature. Add glaze just before serving for the freshest finish.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Storage: Keep cookies in an airtight container at room temperature for 3 days or freeze unbaked dough balls for up to 1 month—bake from frozen, adding 1-2 mins to bake time.
• Pat cherries dry: If using fresh cherries, blot thoroughly with a paper towel to prevent excess moisture and soggy cookies.
• Almond extract is key: Use pure almond extract (not imitation) for that authentic, fragrant cherry-almond flavor Amish cookies are known for.
• Chill dough briefly: Especially with almond flour, 10-15 minutes in the fridge makes rolling and shaping much easier.
• Don’t overbake: Remove when centers still look slightly soft—they’ll finish setting as they cool for that melt-in-your-mouth texture.
• Make ahead: Bake cookies up to 3 days ahead; store covered at room temperature. Add glaze just before serving for the freshest finish.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Storage: Keep cookies in an airtight container at room temperature for 3 days or freeze unbaked dough balls for up to 1 month—bake from frozen, adding 1-2 mins to bake time.