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!
My Cherry Chip Almond Cookies
1 ½ Tbs. grass-fed organic Ghee ( or increase Coconut Oil to 3 Tbs.)
2 Tbs. Coconut Oil
1/4 c. Pure Maple Syrup, raw Honey or 1/4 tsp. Monk Fruit powder
1 hi-Omega-3 Free Range 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 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 ghee, coconut oil, sweetner, 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.
Cherry Almond Cookies plate
~ Cheers! ♥