I love this flavour combination and so do our 3 boys. The flavour reminds me of a ‘Cherry Ripe’ bar without the sickly sweetness. These cookies have a soft, chewy texture and there’s just enough chocolate to satisfy the chocolate/sugar cravings. If you have trouble finding dried cherries then just substitute them with another similar fruit, like cranberries. I’ve used them in the past and they’re just as delicious.
Recipe Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have decreased the almond meal by 2 grams and the desiccated coconut by 1 gram. I also noticed an error in the measurement of the bicarbonate of soda, it should have been ½ a teaspoon, not a ¼ of a teaspoon…my sincere apologies for this error. I also didn’t quite have enough dark chocolate when I decided to reshoot this recipe, so I had to use a combination of 20g dark chocolate and 10g of gluten and dairy free milk chocolate (I use this brand).
All cup measurements are firmly packed.
Makes 12-13 cookies
98g (3.5 ounces or ¾ cup) almond meal/flour
39g (1.4 ounces or ⅓ cup) desiccated coconut
5g (0.2 ounces or 1 tablespoon) cocoa powder
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
A pinch of salt
30g (1.0 ounce or ¼ cup) roughly chopped sweet dried cherries
60ml (¼ cup) coconut nectar, or you can use rice malt syrup/brown rice syrup (I use this brand)
40ml (2 tablespoons plus 2 teaspoons) coconut oil, melted
2 teaspoons (10ml) pure vanilla extract
30g (1.0 ounce) dark chocolate (min 70%)
Preheat your oven to 160C and line a tray with baking paper or parchment.
In a medium bowl add the almond flour, desiccated coconut, bicarbonate of soda, cocoa powder and salt and whisk together. Then stir through the chopped fruit.
Make a well in the centre and then pour in the wet ingredients
Mix until well combined, the mixture will be thick and a bit sticky.
Take 23g (0.8 ounces or approximately 1 heaped tablespoon) of mixture, then roll it into a ball and place it on the prepared tray leaving about 4-5cm spacing between each cookie. Do not flatten them though, as they spread out a lot during the cooking process.
Bake for approximately 12 minutes, but then leave them on the tray for 10 minutes after you have taken them out of the oven. During this time they will continue to firm up. Then transfer to a cooling rack to completely cool.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted.
Place a piece of baking paper/parchment underneath the cooling rack, this will catch the drips from the chocolate. Drizzle the melted chocolate over the cookies with a teaspoon and leave to set.
Store in an airtight container in a single layer to avoid them sticking to each other. If the weather is particularly hot or humid, store them in the refrigerator, otherwise the cookies will become extremely soft and the chocolate will also discolour. The discolouration of the chocolate is caused by ‘sugar bloom’, which is when the moisture evaporates and sugar crystals remain on the surface.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8