These chocolaty cookies are a favorite in my household and vanish from my countertop in no time flat. The double dose of dark antioxidant-rich chocolate along with almond flour (rich in cholesterol-lowering omega fatty acids) makes these cookies a heart-healthy treat.  Elana Amsterdam

MAKES 24 COOKIES

2- 3/4 cups blanched almond flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 cup grapeseed oil
3/4 cup agave nectar
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate (73% cacao)
1 cup dried fruit-juice-sweetened cherries

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack—be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.

Tina Turbin

Enter the Gluten-Free Giveaway: Elana Amsterdam is generously donating 3 of her the GLUTEN-FREE ALMOND FLOUR cookbooks!  Deadline: April 1 – 17th.

“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.”

Tags: gluten free, gluten free diet, gluten free foods, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, Tina Turbin

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