Double Chocolate Cherry Cookies

With this recipe, you can get the delicious blend of chocolate and cherry you love in a cookie—without the gluten your body hates.

Double Chocolate Cherry Cookies
Yields 24
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190 calories
18 g
1 g
13 g
2 g
3 g
47 g
78 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
47g
Yields
24
Amount Per Serving
Calories 190
Calories from Fat 112
% Daily Value *
Total Fat 13g
20%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 1mg
0%
Sodium 78mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
9%
Sugars 6g
Protein 2g
Vitamin A
2%
Vitamin C
1%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 3/4 cups blanched almond flour
  2. 1/2 teaspoon sea salt
  3. 1/2 teaspoon baking soda
  4. 1/4 cup unsweetened cocoa powder
  5. 1/2 cup grapeseed oil
  6. 3/4 cup agave nectar
  7. 1 tablespoon vanilla extract
  8. 1 cup coarsely chopped dark chocolate (73 percent cacao)
  9. 1 cup dried, fruit-juice-sweetened cherries
Instructions
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
  3. Fold the wet ingredients into the almond-flour mixture until thoroughly combined. Fold in the chocolate and cherries.
  4. Spoon the dough, 1 heaping tablespoon at a time, onto the prepared baking sheets, leaving 2 inches between each cookie.
  5. Bake for 10 to 15 minutes, until the tops of the cookies dry and start to crack—be careful not to overcook. Let the cookies cool on baking sheets for 20 minutes, then serve warm.
Adapted from The Gluten-Free Almond Flour Cookbook
beta
calories
190
fat
13g
protein
2g
carbs
18g
more
Adapted from The Gluten-Free Almond Flour Cookbook
Natural Solutions Magazine http://naturalsolutionsmag.com/



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