Thank you to Mothering member namontoya for contributing this recipe.
These delicious bits of sweetness came to me from a good friend while I was postpartum. They are super easy to make and quite good for you as they are just the right amount of sweet with such little sweetener actually used. They are also gluten-free, but you wouldn’t know it!
1/2C organic butter (1 stick), softened
1/4C coconut or date sugar
2 large organic eggs
1 t vanilla extract
1C almond meal or hazelnut meal
1C Brown Rice Flour
1/3C oat flour
1 t baking powder
1/2 t baking soda
1/2 t sea salt
1/2 C semi-sweet chocolate chips (or more if you want them chocolatey)
1/2 dried cherries, roughly chopped
a handful of pepitas (pumpkin seeds)
Preheat oven to 350 and line a baking sheet with parchment paper.
1. In a food processor, add butter and coconut sugar and process until creamy (about 30 seconds should do it). Add the eggs and vanilla and process to blend.
2. Add the almond meal, rice flour, oat flour, baking powder, baking soda and salt and process until dough forms.
3. 2 options: 1. You can add the rest of the ingredients and pulse to blend. This will break up the chocolate chips and make chocolatey ‘streaks’ in your cookies. Or 2. Place dough into a bowl and using a rubber spatula, incorporate the chocolate chips, cherries and pepitas. (I go with the first option because it’s easier and there’s less to clean…every little bit helps when you’ve got a 5 month old to look after!)
4. Make walnut size balls (I use a heaping tablespoon as my measure) and press down lightly on each one. Bake for 12-15 minutes or until golden brown. Let cool completely before digging in!