Gluten-free and sugar-free, these dangerous delights are sweetened only with honey!
A blend of almond flour and ground oats give the cookies a nice texture that’s not too crumbly like a lot of gluten-free baked goods tend to be. Fully LOADED with organic tart cherries and 90% dark chocolate, these little nuggets are packed with antioxidants. As if you needed another reason to have a second, third…or fourth!
Even the least dessert-prone folks will like these. Not overly sweet, and well-balanced, these cookies could even be a part of an on-the-go breakfast. Grab some protein-heavy greek yogurt, and you’ve got yourself a satiating start to the day that will keep you full until lunch.
Look for the light, golden brown color on the edges of the cookies, and on the bottom for some extra crisp to contrast the smooth and melty chocolate, and chewy cherries.
Remember: You’ve been warned.
Makes 20 cookies
1.5 cup Almond Flour
1 cup Gluten-Free Ground Oats (you can grind rolled oats in food processor, or use store-bought Oat Flour)
1.5 cups Gluten-Free Rolled Oats
1.5 tsp. Baking Powder
0.25 tsp. Baking Soda
0.25 tsp. Salt
0.3 cup Raw Honey (I also made some with Molasses that turned out delicious!)
0.5 cup Organic Unsweetened Apple Sauce
2 tsp. Vanilla Extract
1/2 cup Melted Butter (can substitute out EarthBalance)
3/4 cup Tart Cherries (unsweetened, and without added oil)
1 bar 90% Dark Chocolate, cut into slivers (any other chocolate above 72% will work, too)
Preheat oven to 350F.
Mix together dry ingredients in medium bowl.
Mix wet ingredients together in large bowl. Then gradually stir in dry mixture.
Add cherries and chocolate, mix until evenly combined.
Place dough in freezer for 10-15 minutes to firm up a bit.
Roll dough into balls with your hands, and light press down on cookie sheet.
Bake for 15 minutes, or until the edges get that nice light, golden brown color.
Best to serve still warm, with the chocolate melty and cherries soft :)