I am SUPER excited about this recipe! Not just because it’s gluten free, grain free, soy free, tasty and SUGAR Free… but because the batter is flexible enough to be used as a pie crust (omit the cherry flavor and chocolate), or as a cookie base for creative variations!
I added an egg to this recipe to give it better texture, but in a pinch you can substitute 2 Tbs. freshly ground flax seeds for the egg, and make it Vegan.
- 3 1/2 Tbs. Coconut Oil
- Scant 1/2 c. Xylitol (or Lakanto)
- 1 egg or 2 Tbs. ground organic Flaxseeds (for Vegan version)
- 1/4 tsp. pure organic Cherry Extract
- 1 c. + 2 Tbs. Almond Flour
- 1/3 c. Coconut Flour
- 1/2 tsp. Xanthan Gum
- pinch Salt
- 1/4 c. chopped organic Pistachios (opt.)
- 1/4. c. chopped 85% Dark Chocolate or Chocolate Chips
Preheat oven to 325º C, 165º F.
In the bowl of a stand-mixer cream the coconut oil and Xylitol until blended. Add the egg, (or flax seeds), and cherry extract and mix until creamy.
While the beaters are going, add in the almond flour, coconut flour, xanthan gum and salt.
Line cookie sheet with parchment paper.
Roll cookie dough into 12 – 15 balls and place 2 inches apart on cookie sheet.
Press down on each in criss-cross pattern with a fork to flatten. Bake 13-14 minutes.
Allow cookies to cool before removing from cookie sheet. They will harden as they cool.
To your health! ♥