I’ve been trying to come up with a cookie that has as few allergens as possible that still kicks the sweet craving and of course, tastes good. It’s not as easy as you may think to remove most of the things that make a cookie, a cookie and have it turn out like well…a cookie!
I’ve made numerous attempts that ended up being “okay”. More attempts that ended up in the garbage.
This cookie only took two experiments of ingredient tweaking, tastes fantastic (even got two very big thumbs up from the husband) and because it only makes 12 cookies, I didn’t waste too much on the first attempt, so I’d call that a win.
I was being a little lazy because I actually didn’t think the recipe would work so I didn’t even bother getting the good camera out. These pictures are all from my phone, which really don’t do the cookies justice.
These cookies are grain free, dairy free, egg free, nut free, organic, and free of refined sugar.
Preheat oven to 350 degrees/Makes 12 Cookies
1/3 Cup of Organic Unrefined Virgin Coconut Oil
3 Tablespoons of Organic Coconut Sugar
1/3 Cup of Organic Sweet Potato Flour
3 Tablespoons of Organic Arrowroot
3 Tablespoons of Organic Coconut Flour
1/8 teaspoon of Sea Salt
2 teaspoons of Organic Pure Almond Extract
2 Tbs of Organic 100% Full Fat Coconut Milk
1/3 Cup Organic Dried Cherries, roughly chopped
About 1/2 Cup of melted chocolate (I use Theo’s Organic 70% Dark)
Beat the coconut oil until it is light and fluffy, scraping down the sides of the bowl. Add the coconut sugar and beat until fully incorporated and smooth. Add the arrowroot, coconut flour, and sea salt and do the same. Add the almond extract and coconut milk and beat until smooth scraping down the sides. Fold in the dried cherries.
Line a large baking sheet with parchment paper, lightly roll cookies into balls and place on parchment. Pat down with fingertips into small circles.
Bake for 15 minutes. Cool completely.
While cookies are baking melt the chocolate. Place a piece of parchment over a cooling rack. Dip half of each cookie in the melted chocolate, lightly shake off excess. Place on parchment and allow to set. If you want them to set quickly, place them in the fridge for 20 minutes.