If I told you these cookies were both gluten and dairy free, you may not believe me. They’re THAT good!
When asked to bake cookies for a product launch at work, I jumped at the chance to get back in the kitchen! (Yes, I’m aware it has been a while!) If you don’t know, I work for an Aveda lifestyle salon & spa here in Louisville and Aveda has released their Cherry Almond shampoo and conditioner. I remember as a kid lathering myself up with my moms Jergens cherry almond moisturizer. That sweet smell takes me back. If I can have my hair super soft and smell like nostalgia, gimme!
But check out what else have they released … this recipe featuring:
cherry & almond.
Now, like I said, I didn’t come up with this recipe. I was fortunate enough for the Aveda Gods (aka Stacy Stiletto ;)) to pass it down to me. After making a trail batch one week, and a massive order for the clients at Joseph’s Salon & Spa the next, I just had to pass it on to you!
The cookie base is something I will use in future recipes (I’m thinking my Grandma B’s chocolate chip walnut cookies! Oh! -or with flaked coconut!), but for today, the dried cherries, and toasted almonds are perfect.
Cherry Almond Paleo Cookies
Yields: about 36 servings (3 dozen small)
Serving Size: 1 cookie
Smart Points per Serving: 4sp
Macros per Serving: 104 calories
8g Fat, 7g Carbs, 2g Protein
• 1/2 cup coconut oil, room temp
• 3/4 cup coconut sugar
• 1 egg, room temp
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 ¼ (9oz) cups blanched almond flour
• 2/3 cup (4oz) dark chocolate, chopped
• 1/3 cup dried, unsweetened bing cherries
• 1/3 cup sliced almonds, toasted
• Beat together the coconut oil and coconut sugar until smooth. About 3-5 minutes.
• Add the egg and vanilla. Mix until smooth.
• Add the almond flour, salt, and baking soda to the wet ingredients. Mix until full incorporated.
• Fold in the dark chocolate, cherries, and almonds.
• Cover with plastic wrap and refrigerate for at least 30 min (can prepare up to 48 hours) *This firms up the coconut oil for easier scooping and even baking.
• Preheat oven to 350ºF.
• Use a small cookie scoop to form cookies on a baking sheet (lined with a silicone mat or parchment). TIP: I keep the unbaked dough in the fridge between baking to keep it cold.
• Bake for 10 minutes or just beginning to brown around the edges.
• Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Store in an air tight container. They will keep for a few days on the counter or even longer in the fridge or freezer.
• You can easily make bigger cookies, just adjust the baking time accordingly.