Made my hubby some delicious cherry cookies this afternoon. He loves anything cherry! They came out chewy, moist and are still like that after they cooled off. I got this base batter idea from the chocolate chip cookie recipe on the back of the Honeyville Farms Blanched Almond flour bag. I made some drastic changes to their basic dough, however. They used all almond flour in their recipe and I’ve added some ingredients I find improve baked goods a bit. I’m very pleased with the chewy texture of these and will likely use this cookie dough for many variations in the future. These freeze well and are even chewier eaten right out of the freezer!! These are not suitable until the advanced fruit rung of Atkins OWL ladder, or near Pre-Maintenance.
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2 c. almond flour
½ c. coconut flour
1 T. oat fiber
1 tsp. glucomannan powder
1/8 tsp. salt
½ tsp. baking soda
½ c. softened butter (I use unsalted)
2 T. almond butter
1 tsp. vanilla extract
2 tsp. almond extract
½ c. granular Splenda
1 T. erythritol
1 egg, beaten
¼ c. sugar-free honey (I buy Honey Tree brand at Walmart)
20 fresh cherries, pitted and chopped coarsely
DIRECTIONS: Preheat oven to 350º. Line cookie pan with parchment or silicone sheet. Measure out all wet ingredients into a large mixing bowl. Beat to blend well until smooth. Measure out dry ingredients on top of the wet and stir in until you have a smooth dough. It will be moderately stiff. Work cherries into dough with your hands like you were making a meatloaf. The cherries WILL discolor your batter a bit. Such is life. But that won’t impact flavor ONE bit! Roll cookie dough into 1″ balls and place them onto baking sheet lined with parchment or silicone sheet. Press balls down slightly flat and pop pan into preheated oven. Leave 1″ space between cookies. Bake for about 8-10 minutes. Do not over brown these cookies or texture will be drier and less chewy. When totally cooled, remove with a spatula and store in an airtight container. These freeze well and can be eaten right out of the freezer for an even chewier cookie!
NUTRITIONAL INFO: Makes 30 cookies, each contains:
8.51 g fat
4.39 g carbs, 1.96 g fiber, 2.43 g NET CARBS
2.42 g protein
45 mg sodium