Ingredients:

  • 12 slices canned pineapple rings (juice-packed)
  • 12 maraschino cherries (stemless)
  • 3 tbsp grass-fed butter (melted)
  • 1/4 cup coconut sugar
  • 1.5 cups white whole wheat flour
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 0.5 cup plain full-fat Greek yogurt
  • 0.25 cup unsalted butter (softened)
  • 0.5 cup organic cane sugar
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • 1 tsp reserved pineapple juice

Instructions:

  1. Prep the base. Mix the 3 tbsp melted butter and 1/4 cup coconut sugar in a small bowl.
  2. Layout the fruit. Place 12 dollops of the sugar mixture on a lined baking sheet, spacing them 3 inches apart. Add a pineapple ring on top of each and place a cherry in the center.
  3. Whisk dry ingredients. Combine the 1.5 cups flour, baking soda, and salt.
  4. Cream butter and sugar. Beat the 0.25 cup softened butter with the 0.5 cup cane sugar until light and fluffy.
  5. Incorporate wet ingredients. Add the egg, 0.5 cup yogurt, vanilla, and 1 tsp juice.
  6. Fold together. Gently mix the dry ingredients into the wet until no white streaks remain.
  7. Portion the dough. Scoop the dough directly onto the center of each pineapple ring.
  8. Bake the cookies. Bake at 350°F for 12 minutes until the cookie edges are golden.
  9. The Wait. Let the cookies sit on the tray for exactly 5 minutes.
  10. The Flip. Use a wide spatula to carefully invert each cookie so the fruit is facing up.