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Paleo Chocolate Cherry Cookies

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  • Author: Lila Ruth
  • Total Time: 25 min
  • Yield: 6 large cookies (8 medium) 1x


  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 2/3 cup sweet potato flour (or 1/2 cup tapioca starch)
  • 1/4 teaspoon baking soda
  • 1/2 cup chocolate chips, unsweetened (Lily’s Dark Chocolate Chips).
  • 1/2 cup unsweetened dried cherries
  • 1/4 cup honey
  • 1/4 cup butter or ghee
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond milk, plain.


  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, sweet potato flour and baking soda. Add in chocolate chips, dried cherries and combine again.
  3. Add melted “butter”, honey, vanilla extract and almond milk. Mix liquids into flour by hand until dough has formed. Dough will be sticky.
  4. Using an ice cream scooper or spoon, scoop out cookie dough rounds onto parchment paper lined baking sheet. Flatten out cookies a bit with your palm.
  5. Bake at 350 degrees for 12-15 minutes. They will start to get a little golden brown around the edges. Remove from oven when still soft, they will firm up during cooling process. Do NOT transfer cookies to a plate or cooling rack until they have cooled for 10 full minutes. Then transfer them by spatula to plate or rack.
  6. Store any leftovers in airtight container to seal in the moisture–they will stay nice and soft this way. Enjoy!
  • Prep Time: 10 min
  • Cook Time: 15 min