This recipe is adapted from James Trenda’s Ultimate Paleo Chocolate Chip Cookie recipe. His chocolate chip cookies are my all time favorite. They. Are. So. Good. They don’t taste grain free or dairy free either. I tweak his chocolate chip recipe a bit by using coconut sugar instead of maple sugar and lowering the amount from 12 ounces to 10 ounces. I also just use arrowroot instead of his combination of arrowroot and tapioca. I’ve tried different combinations of grain free flours, to no avail. And really, why mess with something so delicious?
The other day I was thinking about his chocolate chip cookies, as I often do…and wondering…what if I were to switch it up a bit with other tweaks and additions? That is where the double chocolate cherry chip cookies were born. The first time I tried, it was a flat cookie failure.
With a few tweaks here and there, the second attempt resulted in a delectable chocolaty cookie with the surprise of cherry filled bites.
Double Chocolate Cherry Chip Cookies
Depending on size, this recipe makes about 18 cookies
2 3/4 Cups Chestnut Flour
1/2 Cup plus 1 Tablespoon of Sweet Potato Flour
1/2 Cup of Arrowroot
1/2 Cup of Cocoa Powder
1/2 teaspoon of Espresso Powder or Instant Coffee Powder
1 teaspoon of Sea Salt
1 teaspoon of Baking Soda
1 Cup plus 3 Tablespoons of Coconut Oil (solid, not melted)
2 Cups of Coconut Sugar
3 Tablespoons of Full Fat Coconut Milk
1 teaspoon of Pure Vanilla Extract
1 Cup of Dairy Free Mini Chocolate Chips
3/4 Cup of Dried Cherries
Measure the chestnut flour, sweet potato flour, arrowroot, cocoa powder, espresso powder, sea salt, and baking soda into a medium bowl and whisk to combine.
In the bowl of your mixer, add the coconut oil and coconut sugar and beat to combine. Just until it comes together. Add the coconut milk and vanilla. Then add the eggs, one at a time mixing thoroughly. Add the chocolate chips and cherries and mix on medium low until incorporated.
Refrigerate dough for 1 hour. Preheat oven to 35o degrees.
Line baking sheets with parchment and take a spoon full of cookie dough. Flatten it out slightly with your fingers (sometimes it’s somewhat solid from chilling). Bake for 10 – 12 minutes.