Name: Cherry Garcia Chocolate Chip Cookies (paleo, vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 1 1/4 cups blanched almond flour (125 grams); 1/4 cup tapioca flour (30 grams); 1 tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp sea salt; 1/4 cup coconut oil at room temperature, solid but soft (56 grams); 1/4 cup smooth almond butter (60 grams); 1/4 cup organic maple syrup; 2 tablespoons coconut sugar (24 grams); 2 teaspoons organic vanilla extract; 1 egg or 1 flax egg = 1 tablespoon (6 grams) ground flaxseed mixed with 2 1/2 tablespoons water allowed to sit 15 minutes; 1/2 cup dried cherries (unsweetened); 1/2 cup dark chocolate chips

Description

These cookies are chock full of chocolate chips interspersed with a little tartness from the dried cherries. They are soft and chewy like “oatmeal” cookies but without any grains. Amazing!

Ingredients

Scale

1 1/4 cups blanched almond flour (125 grams)
1/4 cup tapioca flour (30 grams)
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup coconut oil at room temperature, solid but soft (56 grams)
1/4 cup smooth almond butter (60 grams)
1/4 cup organic maple syrup
2 tablespoons coconut sugar (24 grams)
2 teaspoons organic vanilla extract
1 egg or 1 flax egg = 1 tablespoon (6 grams) ground flaxseed mixed with 2 1/2 tablespoons water allowed to sit 15 minutes
1/2 cup dried cherries (unsweetened)
1/2 cup dark chocolate chips

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Instructions

If you’re using the flax egg, prepare as described above and set aside.
Sift together the almond and tapioca flours, baking soda, salt and cinnamon, and set aside.
In a separate bowl with an electric mixer, cream together the almond butter and coconut oil until smooth.
Add the maple syrup, coconut sugar, vanilla, beat until very smooth.
Add egg or flax egg and beat on low until fully combined.
Mix in the flour mixture, with a rubber spatula, or spoon until a sticky cookie dough forms.
Fold in the cherries and chocolate chips.
Chill the mixture in the fridge for 15 minutes.
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Scoop 30 grams balls of the dough using a medium cookie scoop or tablespoon onto a cookie sheet about 2 inches apart to give them room to spread.
Bake in the preheated oven for about 12-15 minutes or until cookies are set in the center and beginning to brown around the edges. They will be soft but don’t over-bake to maintain a chewy texture.
Remove from oven and allow to cool on the baking sheet for about 5 minutes, then carefully transfer to wire racks to cool completely.

Notes

NOTE: To make vegan chocolate cup cookies, leave out the dried cherries and add in 1/4-1/2 cup more chocolate chips.

Prep Time: 15
Cook Time: 15
Category: desserts, cookies
Cuisine: Paleo, Vegan, Gluten Free