-1 cup nut butter ( I use Trader Joe's Mixed Nut Butter)
-1/4 cup gluten free oats
-3/4 cup chestnut flour (or sub 1 cup almond flour)
-1/2 tsp baking soda
-1/2 tsp ground vanilla bean powder (or 1 tsp vanilla extract)
-1/3 maple syrup
-Pinch of salt
-2 eggs or if vegan, use 2 flax eggs (2 tbsp flax & 4 tbsp water)
-1/3 cups unsweetened dried cherries, chopped (I use Trader Joe's)
-1 Eating Evolved Cashew Milk Primal Chocolate bar, cut into small chunks
-Jacobsen's Flake Sea Salt, for sprinkling on top of cookies (optional)
Preheat oven to 350 degrees and prepare flax egg, if using, in a small bowl and set aside for 5 minutes.
Place all ingredients, except cherries and chocolate, in a large bowl and mix well until combined.
Fold in chopped cherries and chocolate bar.
Using a medium sized ice cream scooper to make 15 even mounds of dough onto a parchment lined baking sheet.
Bake for about 13-15 minutes. Let cool completely on baking tray.
Notes Cookies can be frozen in an air tight container for a few weeks. Place on the counter to thaw before eating.
This recipe was invented and given to us by our Instagram friend @feedyoursister
If you try this recipe sure to hashtag #feedyoursister