Cherry Chunk Cookies

Whether it is cherry season or not you can always find them in the frozen food aisle of most health food stores. I love fresh cherries but frozen are great to have on hand for smoothies and other recipes… including these cookies.

These cookies are grain free, gluten free and 100% plant based. I use frozen cherries, of course you can use fresh cherries but if they aren’t in season frozen is perfectly okay (and easier when you don’t have to pit them).

Makes about 20 cookies

1 cup cassava flour
3/4 cup coconut flour
1/4 cup tapioca starch
pinch of sea salt
1/2 tsp baking powder
1/2 cup coconut sugar
Flax/chia egg: 2tbsp flax+1tbsp chia seeds mixed with 4tbsp filtered water
3/4 cup melted coconut oil
2 tsp vanilla extract
1/4 cup + 1tbsp almond milk
1cup pitted cherries (frozen or fresh)

Directions: preheat oven to 350. Line a baking sheet with parchment paper. Mix together the ingredients for the flax/chia eggs and set aside.  In a food processor or blender, plus cherries a few times with 1tbsp almond milk (just until they are broken up into small pieces). In a medium bowl, mix together the dry ingredients. Then in a separate bowl mix together the wet ingredients including the flax/chia egg (leave out the cherries). Then combine wet and dry ingredients together. Then fold in the cherries. Once mixed, start spooning out the dough onto the parchment paper. Leave an inch in between each cookie. You can flatten the cookies just a bit.  Bake for 15-17 minutes. Enjoy!


Let me know what you think of this recipe in the comments below!



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