Ingredients:

2¼ cups blanched almond flour*

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon kosher or fine sea salt

½ cup vegetable oil

½ cup brown sugar

1 teaspoon vanilla

2 large eggs

¾ cup semisweet chocolate chips

1 cup maraschino cherries, patted dry and quartered

 

Directions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Combine the almond flour, cocoa powder, baking soda and salt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries. 

 

Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling. Makes 2½ dozen cookies.

 

*Grind your own almond flour: Pulse about 3 cups sliced almonds in food processor until it reaches the consistency of flour. Yield: about 2¼ cups almond flour.