Double Chocolate Cherry Cookies

Almost as soon as I could sit up after the blood patch I began scouring the internet looking for allergy free recipes. I was convinced that only disappointment awaited me. Especially after a Low Carb attempt at Cream Puffs in High School ended straight in the trash can. But gluten free, dairy free, soy free cooking has come a long way in 12 years and I decided to give it a shot. This was the first allergy free recipe that I tried- how can you screw up almonds, cherries and lots of chocolate?! 

There were a few technical difficulties 

1. the sea salt was almost overpowering. I would definitely reduce the amount or use table salt for my next batch. 

2. I didnt have grapeseed oil so I used coconut oil. The consistency of the batter was very runny. I'm not sure whether that is due to the oil-switch or if it is how the cookies normally are. I put the batter in the fridge to firm it up before spooning it onto the pans. 

3. The website suggested using a dark nonstick pan for more "cookie-like" consistency. I used a regular cookie sheet with parchment paper and they definitely spread while baking. I wasn't that surprised considering how runny the batter was at room temp. 

4. The cookies also fell apart after they cooled. I stored them in the freezer and pretty much ate them frozen so it wasn't a huge problem but the recipe definitely  needs to be tweaked to make it presentable!

But overall they were yummy and satisfying and a great first attempt at allergy free cookies!

Double Chocolate Cherry Cookies (gluten free, dairy free, soy free, egg free, corn free)

Ingredients

2 3/4 blanched almond flour

1/2 tp celtic sea salt *I would suggest 1/4 tsp 

1/2 tsp baking soda

1/4 cup unsweetened cocoa powder

1/2 cup grapeseed oil

3/4 cup agave nectar

1 Tbsp vanilla

1 cup coarsely chopped dark chocolate

1 cup fruit juice sweetened dried cherries *I used unsweetened with no problem

Directions

Preheat oven to 350F.

Combine the dry ingredients in a medium bowl.

Combine wet ingredients in a small bowl.

Add wet ingredients to the dry and mix well.

Fold in cherries and chocolate chunks.

Grease a non stick baking sheet (*makes the cookies more cookie-like!) with grapeseed oil.

Drop cookies on sheet leaving plenty of room for expanding.

Bake for 10-15 minutes.

Cool completely ON the cookie sheet.

Enjoy!

WARNING: These cookies are SUPER chocolatey! :)