Double Chocolate Cherry Cookies

Posted by & filed under D-lish Desserts.

Double Chocolate Cherry Cookies
Serves: Makes 24 Cookies
This recipe is from The Gluten-Free Almond Flour Cookbook, by Elana Amsterdam.
  • 2 ¾ cups blanched almond flour (Bob’s Red Mill makes one)
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ½ cup grapeseed oil
  • ¾ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 cup coarsely chopped dark chocolate (73% cacao)
  • 1 cup dried fruit-juice-sweetened cherries
  1. Preheat oven to 350 degrees.
  2. Line 2 large baking sheets with parchment paper.
  3. In a large bowl, combine the almond flour, baking soda, and cocoa powder.
  4. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
  5. Fold the wet ingredients into the almond flour mixture until thoroughly combined.
  6. Fold in the chocolate and cherries.
  7. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.
  8. Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook.
  9. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.


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