I use soaked, ground almonds here, instead of almond flour, which I hear is quite expensive. Besides, nobody in Taos carries it, so I had to come up with something else. I was able to find coconut flour, but if you can't, I think it would work to buzz up some coconut flakes in your food processor and use that.
One other thing to note is that size matters with these cookies. They hold together much better if you keep them on the small side. Take two! They're small!
Chocolate-Chocolate Cherry Cookies
makes about 40
2 cups raw almonds, soaked at least 2 hours, but best overnight
1 cup walnuts
1 cup dried cherries
1 cup vegan chocolate chips
2 T coconut flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 T vanilla
1/2 cup coconut oil
1/2 cup agave syrup (or maple, rice or coconut syrup)
Coarsely chop the walnuts, cherries, and chocolate chips, either in the food processor or with a knife. Set them aside in a large mixing bowl.
Soaking the almonds starts the germination process, making them more digestible and sweeter tasting. Soak them overnight if possible, then measure out 2 cups for the recipe. Munch what's left as a snack, or store them in the fridge.
Drain and rinse the almonds, and blot them dry in a towel. Place the almonds in the food processor and pulse to puree as thoroughly as possible. You'll have a coarse, crunchy paste. Add all remaining ingredients (except walnuts, cherries, and chocolate chips) to the food processor and blend well. Transfer the dough to the mixing bowl and stir in the chopped walnuts, cherries, and chocolate chips.
Preheat the oven to 350º. Oil or line 2 cookie sheets with parchment.
Make small tablespoon size balls and gently flatten them on the cookie sheet with your fingers. The cookies won't grow when baked, so you can place them close together.
Bake at 350º for 10-12 minutes. Don't over-bake them. They'll be soft when hot, so allow them to cool a few minutes before moving them to a cooling rack.
