DOUBLE CHOCOLATE CHERRY COOKIES
 2¾ Cups Blanched almond flour
½ tsp Sea salt
½ tsp Baking soda
¼ Cup Unsweetened cocoa powder
½ Cup Grapeseed oil
¾ Cup Agave nectar
1 Tbs Vanilla extract
1 Cup Coarsely chopped dark chocolate (73% cacao)
1 Cup Dried fruit-juice-sweetened cherries
Preheat the oven to 350°F.
Line 2 large baking sheets with parchment paper.
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.
Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack-be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.
Servings: 24
Guest Chef:
Elana Amsterdam is a popular food writer, blogger, cooking teacher and the author of The Gluten-Free Almond Flour Cookbook featuring gluten-free takes on traditional recipe classics!
Visit her blog - ElanasPantry.com - to learn the latest about gluten-free cooking!
Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.
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