Description
Soft cookies that are studded with tart dried cherries, sweet dried blueberries, and rich dark chocolate chips. Plus this recipe only requires one bowl!
Ingredients
Units
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- Dry ingredients
- 1 1/2 cups blanched almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 1/3 cup melted coconut oil
- 3 tablespoons agave or honey
- Mix ins
- 1/2 cup dried cherries
- 1/2 cup dried blueberries
- scant 1/2 cup dark chocolate chips (use Dairy free for dairy free eaters)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by greasing it or lining it with parchment paper or a silpat mat. Set the baking sheet aside.
- Make the dough: In a large mixing bowl whisk together the dry ingredients until all the lumps have been removed. Add in all of the wet ingredients and mix using a spatula until everything is well incorporated. Mix in the dried cherries, dried blueberries, and chocolate chips.
- Scoop cookies: Use a small cookie scoop (about 2 tablespoons to scoop the cookies onto the prepared baking sheet. You should have 12 to 15 cookies. Use your hand to flatten the cookies. If there were any berries or chocolate chips that fell away from the dough add them to the top of bare cookies. OR use extra berries and chocolate chips to decorate, if desired. (<- food styling trick).
- Bake: Bake the cookies for 8 to 10 minutes or until the cookies have browned slightly. Allow to cool completely before removing the cookies.
- EAT: Enjoy the cookies immediately or store them in an air tight container at room temperature for up to 4 days. They do keep for up to 7 days, but they start to soften more and loose their texture after 4 days, still good though!
Notes
Recipe adapted fromAmbition Kitchen
