Chocolate. Cherries. Sea salt. This may be the best cookie combination ever! These simple drop cookies are easy and fun to make, especially for the kiddos. So ask little hands to help, and you’ll whip these up in no time!
2 egg whites
Pinch of sea salt
1 tsp (5 ml) pure vanilla extract
⅛ tsp pure almond extract
2 TBSP (30 ml) coconut flour, sifted
¼ cup almond flour
¼ cup cocoa powder
1/3 cup (720 ml) pure maple syrup
½ cup finely shredded coconut, unsweetened
1/3 cup (720 ml) dried cherries, chopped
¼ cup toasted almonds, chopped
¼ cup mini chocolate chips
Makes 12 cookies
Preheat your oven to 350°F (180°C).
In a medium-sized bowl, beat the egg whites and sea salt with a hand mixer until frothy.
Add the vanilla extract, almond extract, coconut flour, almond flour, cocoa powder, and maple syrup. Mix briefly to incorporate.
Stir in the coconut, cherries, almonds, and chocolate chips.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
Bake for 12-15 minutes or until the cookies are firm to the touch and the bottoms are browned.
Let the cookies cool on wire racks.
Store the cookies in an airtight container, or freeze them until ready to eat.
More Recipes You'll Love
Salted chocolate cherry jumbles are crinkly cocoa cookies packed with dried cherries, toasted almonds, and mini chocolate chips. The egg white base keeps them impossibly light while the maple syrup adds a caramel note that plays beautifully against the fruit. A pinch of sea salt on top pulls the whole thing together.
Pro Tips
- Beat the egg whites only until frothy, not to stiff peaks. You want lift and chew here, not a meringue — stiff whites make the cookies dry and hollow.
- Toast the almonds before chopping them. Five minutes in a dry pan deepens their flavor and keeps them crunchy inside the soft cookie.
- Chop the dried cherries rather than leaving them whole, so every bite gets fruit instead of one big sticky piece.
- Sprinkle a few flakes of sea salt on the cookies as they come out of the oven while the tops are still tacky.
Frequently Asked Questions
Can I substitute the dried cherries in these jumbles?
Dried cranberries are the closest swap and keep the tart-sweet balance. Dried tart cherries specifically give the best contrast to the chocolate, so use those if you can find them.
How do I know when salted chocolate cherry jumbles are done?
Pull them when the cookies feel firm to the touch and the bottoms are browned, after roughly 12 to 15 minutes. They crisp up more as they cool on the rack.
How long do these cookies keep?
About five days in an airtight container at room temperature, or two months in the freezer. The dried fruit keeps them chewy longer than a standard chocolate chip cookie.
Recipe Card
Ingredients
Method
- Preheat your oven to 350°F.
- In a medium-sized bowl, beat the egg whites and sea salt with a hand mixer until frothy.
- Add the vanilla extract, almond extract, coconut flour, almond flour, cocoa powder, and maple syrup.
- Mix briefly to incorporate.
- Stir in the coconut, cherries, almonds, and chocolate chips. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
- Bake for 12-15 minutes or until the cookies are firm to the touch and the bottoms are browned.
- Let the cookies cool on wire racks. Store the cookies in an airtight container, or freeze them until ready to eat.
