I was invited to a party where the host cannot eat dairy or cane sugar. Not wanting to disappoint - and knowing the crowd was a pretty open-minded bunch of heck-yeah-I-will-try-a-new-weird-food people, I thought I would attempt a dessert. No gluten, no grains, no sugar, no butter, no problem. These cookies were a giant hit.
I basically made a modified version of The Ambitious Kitchen's Flourless Almond Butter Dark Chocolate Chunk Cookies. They are on the cakey-side of cookies, but who cares because they taste awesome and don't have a gritty or weird texture. I am not so subtly looking at you coconut oil and rice flour cookies of sadness.
Cherry Almond Butter Cookies1 cup creamy almond butter
4 dates (pitted)
1/4 cup maple syrup
1/2 tsp kosher salt (plus more to sprinkle on top if you like)
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp almond extract
1/4 cup chopped dried cherries
1/4 cup pistachios
preheat oven to 350F
1. In a mixer with a paddle attachment combine the almond butter, dates, maple syrup, egg, salt, baking soda, and extracts. Beat on medium speed for 1 minute.
2. Scrape down bowl, beat again for another minute.
3. Stir in the cherries and pistachios
4. Spoon out 2-3tsp portions of the batter onto lined cookie sheets (parchment is your best bet here).
5. Bake at 350F for 7-12 minutes
6. Remove from the oven and allow to cool for 10 minutes on the cookie sheets, then you can transfer them to a cooling rack.
These things taste so so so so good, but they will stick together if you stack them in a Tupperware - you have been warned.