Chocolate Cherry Cookies

These cookies were inspired by this recipe from the food fabulous All Day I Dream About Food blog. I had to adapt it as I didn't have all the ingredients on hand.

They look good, they taste good. Like a chocolate chip cookie. Yum. The recipe makes a nice cookie, perfect for packing as a snack.

I actually made them in anticipation of a farm visit/picnic tomorrow with my toddler, which, unfortunately, has since been canceled due to inclement weather. (It's been a rowdy Spring.)

The recipe is more a moderate carb one, not for anyone adhering to strict low carb for weight loss.

Here's how I made them.

Ingredients for 12 cookies

-1/3 cup Truvia (Splenda Brown Sugar blend)
-1/4 cup butter, melted
-1 tbsp vanilla extract
-1 egg
-1 tsp baking soda
-1/2 tsp salt
-2 1/4 cups almond flour
-1/4 cup dried cherries (or other add ins such as cranberries or walnuts)
-1/2 cup Ghiradelli chocolate chips 60% cacao (naturally low carb)

Note: If you want to reduce the carbs, leave out the dried fruit and reduce the amount of chocolate to 1/4 cup.

Instructions

1.Preheat oven to 350F.

2. Cream sweetener and butter, then add the vanilla and egg. Mix until all wet ingredients are incorporated.

3.Add salt and baking soda.

4.Mix in the 2 1/4 cups almond flour.

5.Stir in the chocolate chips and cherries (or whatever add ins you are using)

6.Form into balls about the size of a ping-pong ball. Place on cookie sheet and flatten with your hands (they will not spread otherwise).

7.Bake for 10 to 12 minutes, until they just start to brown on top. (The first time you make these, check them at the 8 minute mark to gauge how they are baking in your oven, just to be safe.)

8.Let cool for a few minutes before moving, otherwise cookies may fall apart. Cooling allows them to 'set' after which point they will not crumble and will behave like a good little cookie.