Prep: 30 minutes


1 1/2 c. almond flour
1/4 c. coconut flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. coconut sugar
1/3 c. coconut oil, melted and cooled
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 c. dark chocolate, roughly chopped
1/3 c. Graceland Fruit Dried Cherries
1/3 c. pecans, optional


In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.  Whisk until no clumps remain. In a separate bowl, add the coconut sugar and softened coconut oil.  Beat using a hand mixer until fluffy.  Beat in the eggs, one at a time, until fully incorporated, then beat in the vanilla extract.  Stir the almond flour mixture into the coconut sugar mixture and mix until well-combined.  The dough should be thick.  Stir in the dark chocolate, dried cherries, and nuts, if using.  Wrap the dough in plastic wrap and refrigerate 20 minutes.  Preheat the oven to 325 F and line two cookie sheets with parchment paper. Take the dough out of the refrigerator.  Drop spoonfuls of batter (about 2 - 3 Tbsp.) onto the prepared baking trays.  Bake at 325 F for 12-14 minutes or until just barely golden.  Cool 5 minutes before removing to a wire rack to cool completely. Yields 20-24 cookies. This recipe is paleo, grain free, gluten free and dairy free!
Recipe courtesy of Kasey at Well Fed Soul.
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