Cherry Chocolate Chunk Cookies
1 cup gluten free oat flour
1/2 cup brown rice flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt (see notes)
1/4 cup almond butter (I used raw + creamy; see notes)
2 tbsp coconut oil
1/4 cup maple syrup
2 flax eggs (2 tbsp flax + 6 tbsp warm water)
1/2 tbsp vanilla extract
1/4 cup dark chocolate chunks (I chopped up this chocolate bar)
10 fresh cherries, pitted and quartered (about 1/2 cup)
Preheat oven to 350 degrees Fahrenheit. Oil or line a cookie sheet.
In a small bowl, combine oat flour, brown rice flour, baking soda, baking powder, and salt. Mix well.
In a larger bowl, whisk together almond butter, coconut oil, maple syrup, flax eggs, and vanilla.
Add dry ingredients to wet and mix well to combine.
Using a cookie scoop or your hand, form teaspoon-size balls of dough. Flatten them out a bit and bake on a lined cookie sheet for 15-20 minutes, or until the cookies are golden brown.
- If the nut butter you use is salted, you may want to adjust the amount of salt you add.
- You can sub another nut butter if you don't have almond, but I find almond butter to be the most neutral.