This post is dedicated to my amazing sister-in-law who gave birth to my beautiful nephew a week and a half ago. I am thrilled for her and my brother – and so excited to meet the little guy!
My sister-in-law is gluten intolerant and has turned me on to many delicious gluten-free recipes. Some of my favorites come from Elana Amsterdam’s blog and cookbook. Thanks to Elana, I’ve become a huge fan of almond flour. Not only is it gluten-free, but it also is high in protein and low in carbs, making it great for people with diabetes.
I tried Elana’s recipe for Double Chocolate Cherry Cookies the other day and can’t get over how good they are. Rich and chocolaty with bits of juicy cherries, each bite packs a delicious – and nutritious – punch. They also freeze well, which is always a bonus.
One warning: almond flour can be expensive. I order mine online through Amazon and store it in the freezer to extend shelf life.
Double Chocolate Cherry Cookies
From Elana’s Pantry
2 3/4 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup cacao power
1/2 cup grapeseed oil
3/4 cup agave nectar
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate chips
1 cup dried fruit-juice-sweetened cherries
1. Preheat the oven to 350°F.
2. Line 2 large baking sheets with parchment paper.
3. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder.
4. In a medium bowl, whisk together the 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.
8. Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack.
9. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.
Makes 24 cookies