Food Geek Friday: Almond Cookie Bites with Dried Cherries and Dark Chocolate

As a matter of fact yes, I am aware that this is the time that people are trying to recover from the over-indulgence of the holidays. (Myself included.) So why am I posting a recipe about cookies? Because I think you need a little indulgence if you want your healthy eating plan to work.

I also think that healthy can be indulgent. And this recipe proves it.

I was recently told that I "bake for the broken" and it seems I keep proving this statement over and over again. Just the other day as someone was telling me their sad story I couldn't help but say, "I want to bake you something." I made the following recipe for a friend after I heard about his breakup. I asked if he needed me to bake him something to eat his feelings with. He said yes. He then followed that up with:

"I'm gluten-free."

I appreciate a culinary challenge and said I'd still do it. The very next day I got an email with this recipe in it.

I love serendipitous moments.

A last minute recipe change while in the bulk section of the grocery store and a star was born. The other evening at a NYE party, the recipient of these cookies was bragging about what a fabulous cook I was and that I could cook around any restrictions.

(I don't know about that...but I appreciate the compliment. And enjoy the challenge. Have a dietary restriction that needs to be played around? Leave comment or send me an email to

Almond Cookie Bites with Dried Cherries and Dark Chocolate

adapted from Healthy Food for Living 

Almond Cookie Bites with Dried Cherries and Dark Chocolate (gluten-free, grain-free, refined-sugar-freeIngredients

  • 2 cups almond flour
  • dash salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 6 Tbsp smooth almond butter
  • 1/4 cup maple syrup (Grade B is best)
  • 2 tsp vanilla extract
  • 2 Tbsp water
  • 1/2 cup dried cherries
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the dry ingredients (except cherries and chocolate). In a separate bowl, whisk together the wet ingredients.
  3. Stir wet ingredients into the dry ingredients and stir until well-combined. Fold in cherries and chocolate.
  4. Using a spoon or cookie scoop, scoop dough out onto prepared baking sheet. The cookies don't spread while baking so you don't need to leave much room between each.
  5. Bake for 10 minutes, or until the bottoms of the cookies just begin to brown.
  6. Cool cooking on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will be soft right out of the oven, but will firm up a bit as they cool.

Side note: I under-cooked mine just slightly so they would stay soft. I like a chewy cookie.