Cherry Chocolate Coconut Cookies

For some reason I found myself with 2 jars of Maraschino cherries in the fridge - I actually never use them, but it must have been something to do with a party and perhaps some cocktails, but whatever the case, I figured I could make a tasty holiday cookie with cherries and chocolate! I also love pairing cherries with coconut and almonds - they go really well

together, so I knew that I could make this a nice grain-free paleo cookie by omitting flour and using a combo of coconut flour and ground almonds. They turned out AMAZING!!
They are moist on the inside with a slight crispiness on the outside - my kids just loved them! I didn't need a tonne of sugar because the cherries are sweet when you bite into them. These would be fantastic for the holidays!

Ingredients:
1/2 cup softened coconut oil
1/2 cup brown sugar (or coconut sugar)
1 egg
1 tsp vanilla
1/2 tsp sea salt
1/2 tsp baking soda
1.5 cups almond flour (or finely ground almonds)
1 cup coconut flour
1/2 cup chopped walnuts
1/2 cup unsweetened coconut
1/2 cup Maraschino cherries, chopped

 
Preheat oven to 375 C. Blend coconut oil with sugar until creamy. Add egg and vanilla, blending again. Add your almond and coconut flour, salt and baking soda. Blend until incorporated (medium speed). Add your walnuts, coconut and cherries and mix on low speed briefly. Using a small ice cream scooper, scoop dough onto parchment lined cookie tray. Flatten slightly with your fingers. As an added touch you can chop some dark chocolate into large chunks and place on top of the cookie. Bake for 10-12 min, depending how crunchy you like them!