Y’all…time for another Secret Recipe Club reveal.
This should be the best day of your life.
Especially because I am sharing a cookie recipe. No, but really…
I was super pumped (note to self: must find a better word for pumped) to receive Julie’s blog for my secret recipe reveal.
I love discovering new to me blogs, especially when the writer and I are complete and total opposites.
It really gives me a different perspective on life.
As I was reading Julie’s blog, I noticed that we share a common interest, a love for cookies…and chocolate chips!
While all the recipes on Julie’s site looked absolutely scrumptious, you know I just had to make myself some cookies.
Not just any cookies, Julie’s Double Chocolate Cranberry Cookies.
It started w/ a bowl of good stuff.
You know I health-ified these cookies, and made them vegan, gf, paleo, and refined sugar free.
Instead of dried cranberries I added dried cherries because duh
Oh, and I loooooooove cherries.
It’s that whole tart thing they have going on.
Combined w/ those ooey, gooey, chocolate chips.
Not only are these cookies absolutely mouthwatering but the cookie dough
is out of this world!
I started to make actual cookies, then I started eating that dough so fast that I decided to just throw it all in a pan and make
It also might* of had something to do with being too lazy to scoop out dough balls and place them on the cookie sheet.
Y’all…these bars of super buttery, with a nutty flavor from the almond butter, and a consistency of a pecan sandie cookie. You know which ones I’m talking about…think Keebler elves.
Also, I will be in Los Angeles for one week starting on Tuesday for a work function…please let me know of any awesome restaurants/cafes/etc. that have gluten-free, vegan, and/or paleo meals/drinks.
That would be totally amazing!
- 1 c. almond flour
- ⅓ c. coconut flour
- ½ t. fine sea salt
- ½ t. baking powder
- ¾ t. baking soda
- ½ c. unsalted, unsweetened, almond butter
- ¼ c. melted coconut oil
- ⅓ c. raw coconut sugar (or pure Maple syrup)
- 1 c. sweetened, dried cherries
- ½ c. vegan dark chocolate chunks, roughly chopped
- ½ c. vegan chocolate chips
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or if wanting to make bars, grease an 8×8 in. square baking dish with cooking spray.
- In a large mixing bowl, sift together the almond flour through the baking soda.
- Mix in the almond butter, coconut oil, and sugar until a dough begins to form.
- Fold in the dried cherries, then fold in the chocolate.
- If making cookies, scoop the cookie dough by rounded tablespoons into you hands and roll into a ball. Place the cookie dough on the sheet and gently flatten using the palm of your hand. Bake for 10-12 minutes or until slightly golden.
- If making bars, pour the dough into the baking dish and press evenly into the dish. Bake for 20-25 minutes or until the edges are slightly golden brown.
- Let cool slightly, then cut into even squares if making bars.
- Serve with a big glass of cold almond milk.
Nutritional Facts: (per cookie: 1/26): Calories: 144, Total Fat: 9.7g (Saturated Fat: 2.5g), Sodium: 6.5mg, Potassium: 71.4mg, Total Carb: 14.4g, Dietary Fiber: 1.7g, Sugars: 9.8g, Protein: 1.9g
Nutritional Facts: (per cookie bar: 1/12th of recipe): Calories: 312, Total Fat: 21g (Saturated: 5.4g), Sodium: 14.1mg, Potassium: 154.7mg, Total Carb: 31.2g, Dietary Fiber: 3.8g, Sugars: 21.3g, Protein: 4.2g