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!
- 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)
- Preheat oven to 350 F.
- In a medium bowl combine flours, salt, and baking soda.
- 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.
- Using cookie scoop place dough on parchment lined (or lightly oiled) cookie sheet, and flatten with floured fork to about 1/4″.
- 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.
