Confession: I don’t care at all about Valentine’s day. I never have – regardless of my ‘relationship status’. But – everyone has been posting super yummy Valentine’s-Day-Themed recipes, and that really made me crave something with chocolate and cherries. And – you reap the benefits – with these amazing [Not Valentine’s Day] Walnut & Cherry Chocolate Chip Cookies.
I am such a Valentine’s Day scrooge, I almost didn’t even share these with you this week – because they ingredients teeter just on the edge of some sappy Hallmark card. But then I tasted them, and my heart softened just a bit, and I decided to share them.
I’ve been experimenting with some different flours in the past few weeks, and this is the first recipe I’ve made made using coconut flour. I didn’t even know much about coconut flour until recently – and it’s been one I was avoiding. Most of the recipes I’ve found with coconut flour contain eggs – and I was nervous to try the recipes with egg substitutes. Turns out? It’s not that scary. 🙂 And! Coconut flour has some pretty unique health benefits – including being completely grain free, as well as packed full of protein. You can learn more about coconut flour in this great post by Nourished Kitchen.
For these cookies I packed them full of
Valentine’s Day yummy goodness – including cherries, walnuts and chocolate chips. If any of those items aren’t your cup of tea, feel free to substitute – but I would keep the ratio of add-ins to 1/2 a cup total.
These cookies have definitely given me confidence to try other coconut-flour adventures. So, stay tuned!
Let’s make them!
- ¼ cup coconut flour
- Scant ¼ cup tapioca (or potato) starch
- ¼ cup granulated coconut sugar
- ¼ cup chocolate chips (we use Kirkland (Costco) brand)
- About 10 cherries – chopped (mine were frozen)
- ⅛ cup walnuts - chopped
- ½ cup butter (real or vegan substitute – I used earth balance) - room temp
- ¼ cup milk (real or dairy free – I used rice milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 flax egg (1 tablespoon ground flax meal mixed with 3 tablespoons water)
- A small dash of cinnamon
- Preheat the oven to 350 degrees
- While the oven is preheating, put the chopped walnuts on a baking sheet and toast lightly in the oven (while it’s preheating) – watch to make certain they don’t burn
- In a large mixing bowl, mix all of the ingredients, including the walnuts once they’re toasted
- Mix well – making sure all lumps are stirred in – the batter will thicken while you stir
- Prep a baking sheet with a silicon mat or parchment paper
- Place cookie dough on cookie sheet –
- For soft cookies - dividing into about 8 cookies – I used a ⅛th cup measuring cup to scoop out the batter
- For firmer cookies - dividing into about 15 cookies - I used a 1 tablespoon measuring cup to scoop the batter
- Bake for 15 – 20 minutes – watching carefully after 15 minutes. The coconut sugar will make the cookies brown already, so they are done when they are beginning to be firm to the touch (but they will still be soft) (the firmer cookies will crisp slightly on the edges)
- Allow to cool completely before taking off of cookie sheet
- Once at room temperature, store in an airtight container. If you want the cookies to stay crispy, store them in the freezer and they will maintain the perfect consistency.
PS: I took these pictures in my PJs 🙂