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 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 email@example.com.)
Almond Cookie Bites with Dried Cherries and Dark Chocolate
adapted from Healthy Food for Living
- 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
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the dry ingredients (except cherries and chocolate). In a separate bowl, whisk together the wet ingredients.
- Stir wet ingredients into the dry ingredients and stir until well-combined. Fold in cherries and chocolate.
- 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.
- Bake for 10 minutes, or until the bottoms of the cookies just begin to brown.
- 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.