The vines themselves are heavily laden with the sweetest golden grapes we've tasted. Last year we let most become raisins, since we had just moved in and were not yet focused on the landscape, and they were amazing.
There are easily over seventy 12" long bunches waiting to be snipped.
Back in the kitchen, it's time for another summer fruit to take center stage.. Cherries!
These little cookies are so tasty, someone has to close the container before I finish them. Luckily since they are low in sugar you can have more than one!
Cherry Chip Almond Cookies
- 1 ½ Tbs. grass-fed organic Butter (or increase Coconut Oil to 3 ½ Tbs.)
- 2 Tbs. Coconut Oil
- 1/4 c. Pure Maple Syrup or raw Honey
- 1 hi-Omega3 organic Egg
- ¼ tsp. pure Vanilla Extract
- ¼ tsp. pure organic Cherry Extract
- 1 c. + 2 Tbs. blanched Almond Flour
- 1/3 c. Sorghum or Coconut Flour
- 2 Tbs. Flax Seeds, freshly ground (opt.)
- 1 tsp. Xanthan or Guar Gum
- Pinch of Sea Salt
- ¼ c. organic mini Dark Chocolate Chips, or chopped 80% cocoa Chocolate Bar
- 3 Tbs. fresh organic Cherries, chopped
Preheat oven to 325°.
Line baking sheet with lightly greased parchment paper.
In bowl of a standing mixer (or use hand mixer) whip the butter, coconut oil, syrup/honey, and egg until frothy. Add extracts.
Continue beating on low and add flours, flax, xanthan gum, and salt. Beat on medium until well mixed.
Turn off. Remove bowl from stand and stir in chocolate chips and cherries.
Dampen your hands slightly, and roll dough into 12 – 14 balls and place on cookie sheet 2” apart. Press down with tines of a fork in crisscross pattern to 2/3” thickness.
Bake for 14 – 15 minutes. Allow to cool on wire rack. Cookies are delightfully chewy.
~ Cheers! ♥