Paleo Cherry Almond Chocolate Chunk Cookies Recipe
Servings 15 cookies
Ingredients
- ½ cup coconut oil room temperature
- ¾ cup coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups (9 oz.) blanched almond flour
- ⅔ cup 4 oz. chopped dark chocolate
- ⅓ cup dried unsweetened Bing cherries
- ⅓ cup sliced almonds toasted
Instructions
- Preheat the oven to 350ºF.
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, cherries, and pecans. Cover with plastic wrap and refrigerate for at least 30 minutes (can prepare up to 48 hours ahead of time).
- After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 10 minutes or just beginning to turn golden brown around the edges.
