Maraschino Cherry Almond Flour Cookies

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These super simple and delicious Gluten Free Cherry Almond Flour Snowball Cookies with Cherries, White Chocolate and Almonds are a fun and festive treat the whole family will love! Made with almond flour, almonds, maraschino cherries and white chocolate chips -this cherry cookie recipe bakes quickly and are then rolled in powdered sugar!

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Easy, gluten free and delicious Cherry Almond “Snowball” Cookies!

If you’re a fan of Mexican Wedding cookies, you’re going to love these Gluten Free Snowballs with Cherries, White Chocolate and Almonds!

With a super simple and buttery dough filled with chopped almonds, maraschino cherries and white chocolate chips, these cookies are sure to satisfy your sweet tooth! And I bet even Santa can’t tell they’re gluten free!

What goes into the Cherry Almond Flour Cookies?

To make these easy snowball cookies, you will need:

• 1 1/2 cups superfine almond flour. I like Bob’s Red Mill.
• 2 cups tapioca starch. Bob’s Red Mill also makes a great one!
• 2/3 cup finely chopped almonds. You can chop them by hand, or pulse them a couple times in the food processor.
• 2/3 cup powdered sugar, for dusting the finished cookies to make them pretty “snowballs”!
• 1/2 cup white chocolate chips. These compliment the cherries so well.
• 1 tsp vanilla extract.
• 3/4 cup (1 +1/2 sticks) softened (room temperature) butter. You want to let it sit out for a while to make it easier to form the cookie dough.
• 2 tbsp jarred Maraschino cherries, cut in half.

Making the cookie dough

This dough comes together simply. Add all the ingredients to a large mixing bowl, and combine with a spoon or spatula util a shaggy/crumbly dough starts to form.

At this point- go ahead and jump right in with your hands t for the dough fully. Once you’ve got a solid ball of cookie dough together, transfer it to a resealable bag, or wrap it in plastic wrap. Refrigerate the dough for at least 1 hour. Alternatively, the dough can be made a day or 2 in advance!

Forming the Maraschino Cherry Almond Flour Cookies

Once the dough has had some time to chill out, it’s time to form the snowballs! I like to form the balls right in the ziplock bag, so I can catch and crumbly bits that fall off while forming the cookies. If you used padtic wrap, just form the cookies over a bowl or plate to catch any crumbs,

To form the cookies- you’ll roll them in your hands firmly to help them retain their shape as they bake. Make sure to scoop up and crumbly bits at the end and form those into cookies as well! This is a dry dough.

Coating the cookies

After the cookies are formed and ready to go, you’ll bake them at 350 degrees for 12-14 minutes, until firm and lightly browned on the bottom. At this point, you’ll let the cookies cool briefly. To finish the cookies, you’ll roll them in a bowl of powdered sugar to coat. Do this while they are still slightly warm to make sure the sugar adheres to the cookies.

After you coat the cookies, transfer them to a plate or wire rack to cool completely.

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Looking for more great dessert recipes?

 Why not try my Pecan Pomegranate White Chocolate Chip Cookies, Blackberry Lime Cheesecake Bars, Pear and Fig Galette, Lemon Curd Thumbprint Cookies, or my Chocolate Pistachio Cookie Bars!

Made this Maraschino cherry cookies recipe? Leave a review and rating below!

If you make my Gluten Free Snowballs with Cherries, White Chocolate and Almonds, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Print Recipe

Maraschino Cherry Almond Flour Cookies

Prep Time15 mins

Cook Time14 mins

Total Time29 mins

Course: Dessert

Keyword: almond, cherry, gluten free, white chocolate

Ingredients

• 1 1/2 cups almond flour 
• 2 cups tapioca starch 
• 2/3 cup finely chopped almonds 
• 2/3 cup powdered sugar 
• 1/2 cup white chocolate chips
• 1 tsp vanilla extract
• 3/4 cup (1 +1/2 sticks) softened butter
• 2 tbsp Maraschino cherries, halved

Instructions

• Make the dough

  1. Add all ingredients to a large mixing bowl, and combine with a wooden spoon or spatula until a dry, crumbly dough forms.

  2. Use your hands to fully combine the dough into a round.

  3. Transfer to a gallon sized realizable bag, and refrigerate 1 hour, or up to overnight.

  Bake the cookies

  1. Preheat the oven to 350 degrees.

  2. Line 2 cookie sheets with parchment paper.

  3. Form the cookies into 1-2” inch balls, pressing them firming as you form.

  4. Transfer cookies to cookie sheets. I like form the cookies while the dough is still in the bag, since it is a crumbly dough, and he bag will catch any mess. You can form any crumbs that fall into more cookies!

  5. Once all cookies are formed, transfer to the preheated oven and bake for 12-14 minutes. Bottoms will be lightly browned, but the cookie color does to change significantly.

  6. While the cookies bake, prepare a bowl or plate with about 1- 1 1/2 cups of powdered sugar to roll the warm cookies in after they bake.

  7. Allow cookies to cool until they are able to be handled, about 10 minutes.

  8. Roll cookies in powdered sugar, and transfer to a plate or rack to cool. Store in a cookie tin or airtight container.

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