Over the past year Anna’s appreciation for different foods has grown quite a bit, and with that in mind I am always on the look-out for cookie recipes family and friends can both enjoy. This is the closest I have found thus far. It is loaded with complex carbohydrates, actually proves to be a nutritious snack, and can be modified in many ways to suit personal preferences. I have made virtually every variation of this recipe and they all taste great with only slight differences.

 

 

  • 1 cup whole wheat flour OR wheat free flour blend
  • 1 cup almond flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 cup buttery spread
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/4 cup unsweetened apple or pear sauce (or 3 TBS vegetable oil)
  • 1/2 tsp. almond extract
  • 1/2 cup dried unsweetened cherries soaked in 1-2 TBS unsweetened pineapple juice for about 1/2 hour or until the juice is soaked up by the cherries
  • 1/4 cup sliced almonds (optional)

 

  1. Preheat oven to 350 F.
  2. In a medium bowl combine flours, salt, and baking soda.
  3. In large bowl, beat butter and sugar until creamy; mix in egg, oil, and almond extract. Add dry ingredients and mix well, stirring in softened cherries and almonds.
  4. Using cookie scoop place dough on parchment lined (or lightly oiled) cookie sheet, and flatten with floured fork to about 1/4″.
  5. Bake 10-15 minutes, rotating pan halfway through baking, being careful not to over bake, just as they no longer appear wet. Makes approximately one dozen cookies.