Puffy, soft, and crumbly, these cherry almond cookies are unlike any cookie you've ever had. They are reminiscent of biscotti but are softer and extremely flavorful. And they are completely gluten-free!
Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
In a medium bowl, cream together the oil, butter, and sugar. Beat in the eggs one at a time, mixing well after each addition. Beat in the almond and vanilla extracts.
Set a fine-mesh sieve over the bowl containing the egg mixture. Add the gluten-free flour, almond flour, salt, and baking powder. Sift the dry ingredients into the bowl.
Mix everything together until a soft dough forms. Fold in the cherries.
Use a 1.5 tablespoon cookie scoop to drop mounds of dough 2-inches apart onto the prepared baking sheets. Flatten each mound using damp fingertips.
Bake for 8-10 minutes, or until lightly golden brown around the bottom edges. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Melt the white chocolate chips according to the package directions. Carefully transfer to a zip-top bag with the corner snipped off and drizzle over the cooled cookies.
Notes
Make ahead tip
The cookies will keep for up to 2 weeks stored in an airtight container at room temperature.
The cookies can be frozen up to 3 months, but I suggest freezing without the white chocolate drizzle.