While my boyfriend cares equally about his health and wellbeing as I do, he is a little more cautious towards “healthifying” a classic treat. So when I made these cookies and got both his thumbs up approval and mine, they have been a staple in my kitchen ever since. See, my sweet tooth is OUT OF CONTROL and cannot be tamed. My weaknesses include small things (chocolate chips, yogurt covered raisins, grapes, gummy bears) that I can somehow keep eating…and eating.

As part of my journey towards wellness, I am learning (trying) to embrace these preferences and incorporate sweets into my life without guilt. Having these perfectly nutty, not-too-sweet, chocolate studded treats around allows me portion control without triggering the need for more, MORE sweets. This recipe calls for few ingredients, and can be easily modified. I’ve used the base recipe and instead of dried cherries, I switched in coconut flakes. You can add in different nuts. You can sit awkwardly on your bench in the front yard in your apron and have taken photos of you while just holding the cookies (ahem, below).

I hope you find a way to incorporate and enjoy these cookies in your life as well!

5.0 from 1 reviews

Paleo Chocolate Chip Cookies with Dried Cherries

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

This grain-free chocolate chip cookie recipe is a great treat to keep around the house for something perfectly sweet and nutty throughout the day.

Author: Dani California Cooks

Serves: 1 dozen

Ingredients

• DRY
• 2 cups almond flour (the finer the better)
• Pinch of salt
• ½ tsp baking soda
• 2 tsp cinnamon
• ½ cup chocolate chips (look for dairy-free - Enjoy Life is a great brand)
• ¼ cup chopped dried cherries
• WET
• ¼ cup coconut oil, softened
• 1 egg
• 2 tbsp pure maple syrup (add more if you prefer a sweeter cookie)
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F
2. In a mixing bowl, mix add all dry ingredients and whisk
3. Add in wet ingredients and mix well
4. Form balls on your greased/parchment lined baking sheet and press into cookie shape (Mine were probably a little under two inches in diameter)
5. Pop into the oven and bake for 10-12 minutes, depending on the thickness of your cookie
6. Let cool and enjoy!

Notes

These cookies are not going to rise and expand like your normal Tollhouse. The size that you put in the oven will likely not change much once fully cooked!

You can easily cut the size of each cookie in half and make cookie bites, which I often do. This will yield 2-dozen, and bake at around 8-9 minutes.

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