Hello my friends!
I have a present for you all…
Will you accept? There’s chocolate and cherries involved…it’s even healthy!
In reality, these cookies are my little gift to you before I take a mini vacation from the blogosphere. I’m going to Boston for 4 days tomorrow! I’m leaving for Toronto tonight to meet up with a friend, then we fly out tomorrow. I’m so excited to take a little vacation with her. We don’t get to see each other nearly often enough, so when the seat sale popped up we just couldn’t resist. The weather is supposed to be great all 4 days luckily enough and we’ve only made plans to do a couple things while we’re there too so there will be plenty of meandering around which is one of my favourite things to do in a new city!
Don’t forget about me while I’m gone! I’ll make you more cookies, promise :)
Cherry Chocolate Cookies (Vegan, Gluten-Free)
These cookies are a great twist on the traditional chocolate chipper. Big chunks of dried cherries and chocolate surrounded by cookie dough that is soft on the inside, crisp on the outside and made with whole grains, nuts, coconut oil, and no refined-sugars (except in those chocolate chips)! You can feel good about treating yourself to a couple of these as a late night treat. Eating these hot from the oven with a big ol’ glass of almond milk is highly recommended.
Makes about 2 dozen cookies.
- 52 g oat flour (ensure certified for gluten-free)
- 52 g ground almonds
- 52 g tapioca starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup brown rice syrup (Lundberg brand is gluten-free)
- 10 drops stevia
- 2 tbsp unsweetened applesauce
- 1 tbsp ground chia mixed with 3 tbsp water, set aside to gel
- 1/2 tsp vanilla extract
- 3 oz dark chocolate (chips or chopped into chunks, ensure dairy-free for vegan)
- 1/2 cup dried cherries
Combine the first 7 ingredients in a medium sized bowl. Using a hand mixer beat together the coconut oil and the brown rice syrup then add the stevia, applesauce, chia gel and vanilla and beat for a couple minutes. Add in 1/2 the flour mixture and beat until fully incorporated then add in the second half. Beat for a few minutes so it gets nice and aerated and the flours have time to absorbs the liquid (gluten-free flours take longer to do this than wheat). Fold in the chocolate and the cherries. Cover with plastic wrap and refrigerate the dough for at least one hour or up to a day. This will make the dough more manageable (it’s really sticky).
Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop heaping tablespoons of dough onto the baking tray about an inch a part and flatten with your hand. Bake for 15 minute for a softer cookie or 20 min for a crispier one. These are fairly soft cookies so even if you bake for 20 min, they will still be soft on the inside. Allow to cool a few minutes on the baking sheet before transferring to a cooling rack. Eat slightly warm out of the oven for a gooey treat!
And with that I bid you farewell for a few days! I will miss you guys but it will be so nice to have a break from everything, even if it’s a short one!
I’ll try and have a post up for Wednesday, but I get home very late Tuesday night and work bright and early Wednesday morning so forgive me if I don’t get one out till Thursday. Also, I probably won’t be able to read any blogs or answer comments while I’m gone, but I’ll try and get to it as soon as I return :) Have a lovely weekend and beginning to next week everyone!
I am submitting this post to Allergy-Free Wednesdays!