Back in the kitchen after my week down in Pittsburgh. I called it an early night last night and slept in slightly today to recover from my weekend celebrating my best friend’s 21st – there was dancing, lots of wine and fruity drinks, and the most terrifying cab ride. The kitties are definitely glad to have me home – they haven’t let me out of their sight at all, following me around everywhere I go. Tesla sure was happy to be back on his spot atop the fridge to watch me in the kitchen!
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/3 cup coconut oil (or butter)
- 1/4 cup date paste (about 1/2 cup Medjool dates, ground into paste)
- 1/4 tsp liquid stevia*
- 1 tsp vanilla
- 1 egg
- 1 cup dried tart cherries, roughly chopped
- 1 cup dark chocolate chips
In a small bowl, stir the flour, baking soda, salt, and cinnamon together. Set aside.
In the bowl of a stand mixer, beat the coconut oil and date paste until light and fluffy. Add the liquid stevia, vanilla, and egg, mixing until well combined. Stir in the flour mixture until well combined, and then fold in the chocolate chips and cherries.
Chill the dough for about 20 minutes (or up to 2 days) in the refrigerator.
Preheat the oven to 350ºF, and line baking sheets with parchment paper. Using a small cookie scoop, scoop the chilled dough onto the lined baking sheets, about 2-3 inches apart.
Bake at 350ºF for 8-12 minutes, until lightly browned with crisp edges. Allow to cool slightly on the baking sheet before removing to a wire rack to cool. Store in an airtight container.
*You can substitute the liquid stevia for another 1/4 cup date paste.