I can’t believe I’ve never posted about this cookie before. It’s such a simple and satisfying recipe. I’m sure you are thinking “I can believe it, since you blog less than once a year these days.” OK fair point. I won’t even make a false promise to blog weekly from now on. That said this is a fave cookie recipe that originated as an off shoot of one I’d been making for years with peanut butter and chopped chocolate which you can easily convert this recipe back to. I had basically forgotten about this cookie like a favorite sweater I had worn to death and then stuffed in the back of a drawer or closet only to be noticed three years later and worn again with glee and pride. This is that cookie. I made them recently as a donation to a friend’s production of THE VAGINA MONOLOGUES where all proceeds went to supporting charities that work to end violence against women and the big love returned.
I originally created them for a trial interview for a new private chef client. She didn’t request sweets but I thought I would bring as an extra to give to her staff the next day. I was told she disliked chocolate ( turned out to be untrue) and that she had an employee allergic to peanuts (true) and the almond butter cherry cookie was born. I got the job and for the next three years this cookie remained on the monthly menu when other sweet and savory items got canceled, deleted, kicked to the curb or aggressively voted out.
It’s everything a cookie should be: chewy with a little crunch and just enough sweetness and spice- without all the guilt and an extra dose of fiber. I hope you agree.
Ingredients:
1 1/2 cups rolled old fashioned oats ( gluten free oats if needed)
1 cup brown rice flour
1 tsp baking soda
1 tsp sea salt
1/4 cup unrefined virgin coconut oil softened or melted.
3/4 cup Maple Syrup or Honey ( can also combine them or mix with coconut sugar or date sugar)
2 tsp vanilla
1/2 cup raw almond butter ( I prefer creamy but crunchy ok)
2 TBS ground flaxmeal
2 TBS unsweetened nut milk
1 cup dried unsweetened dark or bing cherries ( see Note for other mix in ideas)
Spices to taste: I used cinnamon and ginger. Other options: nutmeg, clove, cardamom or allspice.
Spray Oil and Parchment paper or use a Silicone Mat
Preheat oven to 350°F.
Procedure:
In a bowl, mix oats, rice flour, salt and baking soda together
In a larger bowl, stir oil and sweeteners together.
Add almond butter, nut milk , flaxmeal and vanilla. Stir to combine.
Add rice flour/oat mixture and stir until blended. If mixture is too dry add a little water or more nut milk.
Add in spices to taste.
Add in dried cherries.
Using about 2 TBS of dough, form dough into balls and place on greased baking sheet. Flatten slightly. Bake until edges are golden brown, about 11-12 minutes (the longer, the crunchier the edges).
Yield: 22-24 small cookies.
Note: Raw Almond Butter can be pricey but the flavor is very different. I love the Trader Joes Brand Raw Creamy Almond Butter at about 1/3 the price of other name brands. You can also make your own though I’ve found it isn’t really that cost or time efficient but if that’s your jam; go get your Vitamix and Cuisinart on. Just add raw almonds or lightly steam pasteurized almonds and a pinch of salt and blend forever.
Note Deux: You can use this recipe as a template for many other cookies. Sub different nut or seed butters and also other dried fruits or candies. At the holidays I love: sunflower seed butter, chopped chocolate and organic naturally colored chopped peppermint candies mixed in. For a more hippie vibe: Dried apricots and carob chips. To keep it unrefined sugar free use coconut sweetened chocolate like HU or Vita Organics.
Please feel free to share any creations you come up with!