Agave nectar, raw (Southwest)
3.0 x 1 ounce (28g)
Baking chocolate, unsweetened, squares
1.0 x 1 ounce (28g)
Cherries, sweet, dried
1.0 x 1 cup, without pits, yields (138g)
Cocoa, dry powder, unsweetened
0.25 x 1 cup (86g)
Leavening agents, baking soda
1.0 x 1 tsp (4g)
Nuts, almonds [Includes USDA commodity food A256, A264]
2.75 x 1 cup, ground (95g)
0.25 x 1 tsp (6g)
1.0 x 1 tsp (4g)
Vegetable oil, coconut
0.25 x 1 cup (218g)
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the coconut oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 15 minutes, until the tops of the cookies start to look dry and start to crack—be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm. Enjoy!
You will notice that all of my recipe ingredients are in a different format, this is due to the fact that while testing and before posting I transfer the recipe to a nutrition data format so I know every value regarding the recipe.
Francis John : Feb 12, 2014 – My wife will like this very much. She likes healthy food but there are not many options when it comes to desserts. So this will definitely make her day. It looks like a great valentine's day surprise.
John Scardina : Feb 02, 2014 – This recipe took a while to make it so good, that you don't even know that it is gluten free. All healthy ingredients always organic when possible. Death by chocolate comes to mind, eat responsibly!