Chocolate Cherry Swirl Cookies

Instructions

1. Preheat oven to 350º F.
2. In a mixing bowl beat butter and Splenda Monk Fruit Sweetener together until fluffy, about 1 minute. Add in egg, almond extract, and a bit of food coloring and beat again.
3. Sprinkle in ¾ cup flour, salt, and baking soda and beat until incorporated. Fold in chocolate chips. Blot cherries with a paper towel to dry them a bit, and fold them in as well.
4. Separate half of the batter into another small bowl. In one half of the batter, add 3 tablespoons unsweetened cocoa powder, stirring or beating until cocoa is fully mixed in. In the other half of the batter, add 3 more tablespoons all-purpose flour and beat until it’s fully mixed in.
5. Using a small cookie scoop, scoop up some of the cherry batter, and then some of the chocolate batter. Drop dough balls onto a silicone-lined or parchment paper-lined baking sheet.
6. Bake for 8-10 minutes. Let cool completely. Enjoy!