It’s been dark, gloomy and rainy all morning. It’s a perfect day for baking. If you still don’t have a job, that is (I have an interview on Monday, so cross your fingers for me). This is the third time I’ve made these cookies in less than a month. They’re that good.
I had the pleasure of enjoying these cooking for the first time at a casual dinner party hosted by the HR director of the organization I worked for over the summer. They’re GF, and delicious. I had her send me the recipe. I’m not sure where it originally came from, unfortunately.
Chocolate-Cherry Heart Smart Cookies
¾ C Almond flour (or 1/3 C white flour and 1/3 C whole wheat flour, if not making them GF)
1 ½ C Gluten free old fashioned rolled oats
1 tsp baking soda
¼ tsp salt
6 Tbsp unsalted butter
¾ C packed light brown sugar
1 C dried cherries
1 tsp vanilla extract
1 large egg
3 ounces bittersweet or dark chocolate, coarsely chopped [I usually use a little extra…haha]
Preheat oven to 350.
Mix flour, oats, baking soda, and salt together in large bowl, stir with whisk.
Melt butter in small saucepan over low heat. Remove from heat and add brown sugar, stir until smooth.
Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. [Or with your arm and a wooden spoon.]
Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.
Drop by tablespoonfuls, two inches apart, onto baking sheets coated with cooking spray.
(Dough doesn’t stick together well so use spoons to shape as best you can.)
Bake at 350 for 10-12 minutes – watch closely so they don’t burn.
Remove from oven and let cookies cool on pans 3 minutes or until almost firm.
Remove from pans and cool on wire racks. [Or space them out as best you can on plates or a platter, if you don’t have racks like I don’t.]
Makes about 30 cookies.