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With Valentines Day tomorrow, it is the perfect time to blend cherry and chocolate! With this recipe from the awesome cookbook, The Gluten-Free Almond Flour Cookbook, you are sure to bring a smile to the faces of all who try it!
Double Chocolate Cherry Cookies
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
Makes 24 Cookies
- 2 3/4 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 cup grapeseed oil
- 3/4 cup agave nectar
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped dark chocolate (73% cacao)
- 1 cup dried-fruit-juice-sweetened cherries
Preheat the oven to 350 degrees. 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 teogether 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.
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