Double Chocolate Cherry Almond Cookies Recipe
Happy Holidays to One and All. Here is a recipe from Mom's Island Bakens that you can try out while waiting for your copy to arrive to you. Remember that you can order Mom's Island Bakens from Amazon.com in both the Amazon US and Amazon UK. Enjoy!
(Preheat oven to 350 degrees)
These delicious cookies are heart healthy cookies, in that
not only is the dark chocolate, olive oil, and the flaxseed meal heart healthy
ingredients, but also the flour used is half organic whole wheat and half
almond flour, which makes it 1 to 1 on the carbohydrate to protein ratio. This
recipe makes about 2 dozen cookies. I suggest doubling all ingredients in it to
make 4 dozen because these cookies freeze really well in small batches in the
refrigerator, so you can spread eating them out over a few weeks.
1/2 cup organic whole wheat flour or
gluten-free flour
mix (see page 22 in Mom's Island Bakens)
1/2 cup almond flour
3 or 4 medium organic omega-3 eggs
1/3 heaping cup Mayan Organic Raw Cacao
Powder
1/3 cup organic raw agave
1 teaspoon baking soda
1 tablespoon organic vanilla
1/3 cup organic olive oil
3 tablespoons of organic flax meal
1/4 cup dried organic cherries (no added
sweeter)
2 tablespoons finely ground chia seeds
10 chopped organic almonds for topping
1. Mix all dry ingredients first and then add the wet
ingredients. I suggest that you add the eggs last in case you want to taste
batter for adding any
extra agave for sweetness to your
liking (using spoon of course).
2. On well-oiled cookie sheet, drop about 1 heaping tablespoons
per cookie. If you need to use your hands, slightly wet them so the batter does
not stick to your hands. Sprinkle a few chopped pieces of almonds on top of
each cookie and then press them with large spoon and flatten lightly on pan.
3. Cook on highest rack (so bottoms do not burn) for about
12-13 minutes. These cookies will harden slightly after they come out of the
oven, so do not overcook them.
