Nutritional Info

Nutrition Facts

Serving Size 1 (48g)

Calories 117
Calories from Fat 37 (31%)
Amount Per Serving %DIV
Total Fat 4.1g 6%
Saturated Fat 1.1g 6%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 63.9mg 3%
Potassium 51.5mg 1%
Total Carbohydrate 18.2g 6%
Dietary Fiber 1.1g 5%
Sugars 10.2g
Protein 1.7g 3%

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Recipe Description
Low in fat and cholesterol, these cookies are a delicious and healthy treat.
Prep time
1 hr 20 min
Cook time
17 min
Ready In
1 hr 37 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  dried cherries
1/4 Cup(c)  kirsch
1/4 Cup(c)  non dairy butter
1/4 Cup(c)  soy or other non dairy yogurt
1/2 Cup(c)  granulated sugar
1/2 Cup(c)  light brown sugar, firmly packed
1 Teaspoon(t)  pure almond extract
1 Teaspoon(t)  pure vanilla extract
1/2 Cup(c)  almond meal
1 Cup(c)  quick cooking oats
1/2 Cup(c)  all purpose flour
1/4 Cup(c)  whole wheat pastry flour
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  fine sea salt


About 1 hour before preparing the cookies, place the cherries in a small sized bowl and combine with the Kirsch. Stir halfway through the soaking time. Drain well and set aside. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large sized bowl and using an electric mixer, cream together the butter, yogurt and sugars. Stir in the extracts and almond meal. Place the oats in a medium sized bowl, and sift the flours, cinnamon, baking powder and salt on top. Stir to combine. Stir the dry ingredients into the wet. Stir in the cherries. Divide the dough into 12 equal portions, using about 3 tablespoons of dough. Place on the baking sheet, about 1 inch apart. Flatten a little, because the cookies don't spread a lot while baking. Bake for 17 minutes, or until the edges are golden brown. Let cool for a few minutes before transferring them to a wire rack to cool completely.

Additional notes

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Cherry Almond Cookies
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