Well, well, well, lookie at what we have here…another cookie recipe.
Surprise, surprise 🙂
I think we can all agree on one thing: I
like love cookies. There is no doubt in my mind that I am a cookie connoisseur snob. What can I say? I know what I like, and I like what I know. If that makes sense. My fave kind of cookies are the ones that just explode with everything but the kitchen sink in them. A good cookie must have crispy edges, with a gooey center, and must always involve something of the chocolate sort within it. I don’t care what you have to do…make sure there is chocolate in my cookie. Oh, and something chewy too…raisins will do. But let’s get creative. Let’s step outside of the box here people.
Let’s make some cookies!
It’s always good to have some yummy add-ins: dark chocolate chips, walnuts, coconut, and dried cherries (that is the creative part).
The dried cherries and the chocolate balance each other out perfectly!
Don’t eat the cookie dough Chels. Just don’t.
Do you know how hard it is to portion these gooey little dough balls out without one bite?
Me neither. Because I’m pretty sure I had a good 1/2 c. of the stuff.
The chewy, tart dried cherries, intense dark chocolate, and crunchy walnuts take this cookie to a whole notha’ level.
Oh, and of course there is my beloved coconut. Don’t forget him.
Ahhhh. So good.
These are definitely milk and cookies type cookies.
Because no one ever had a cookie and o.j. type cookie. ?
I sprinkled the top with sea salt for kicks.
Oh, and they are made w/ coconut oil. And gluten-free.
Salted Dark Chocolate Cherry Walnut Coconut Cookies (GF):
1/2 c. coconut oil, softened
3/4 c. packed dark brown sugar
1 t. pure vanilla extract
1 large egg
1 1/4 c. gluten-free all-purpose baking flour
1/2 t. baking soda
1/4 t. salt
1/2 c. bittersweet chocolate chips (I used Ghirardelli 60% cocoa)
1/2 c. sweetened, shredded coconut
1/2 c. dried cherries
1/2 c. chopped walnuts
sea salt, for sprinkling
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with the paddle attachment, beat the brown sugar, coconut oil, and vanilla together on high speed, until light and fluffy.
3. Beat in the egg.
4. In a large mixing bowl, sift together the flour, baking soda, and salt.
5. Add the flour mixture to the sugar mixture and mix on low speed, just until blended. Scrape down the sides of the bowl as needed.
6. Fold in the chocolate chips, coconut, cherries, and walnuts.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet. Sprinkle each with a pinch of sea salt.
8. Bake for 5 minutes. Then, switch the pan positions and rotate each sheet by a half turn, then continue to bake the cookies until slightly golden brown, about another 5 minutes.
10. Let the cookies cool for 3 minutes on the baking sheet before transferring to a wire rack for cooling.
Makes 18 cookies.