If you’re into bakes which take 30 minutes, are wholesome and low sugar and require just one bowl, then you’ll be into this recipe! These paleo cookies have crispy edges and soft middles and something lovely happens to the Fresh As freeze-dried cherries, which get mixed into the batter - as the cookies bake the sour cherries absorb moisture and become gloriously chewy. Omit the chocolate drizzle if you prefer.
Makes 9 large cookies
x Jordan
For the cookies:
¼ cup / 110g maple syrup
3 tablespoons olive oil
1 teaspoon vanilla extract
½ cup / 130g cashew butter or almond butter, stirred well
60g buckwheat flour
40g ground almonds
½ tsp baking soda
¼ tsp sea salt
½ cup Fresh As freeze-dried cherries
For topping:
½ cup dark chocolate, 70% cocoa solids
2 tbsp almond milk
Pinch of flaky sea salt
Preheat the oven to 180 degrees celsius fan bake. Line a baking tray with baking paper.
In a bowl, whisk together the maple syrup, oil, vanilla and nut butter until smooth.
Fold in the flour, ground almond, baking soda and salt. Finally fold in the freeze-dried cherries.
Scoop about 3 tablespoons of the cookie dough onto the lined tray, spaced 5cm apart.
Bake for about 10 minutes, or until the cookies are golden and puffed.
Let the baked cookies cool on the tray before transferring to a cooling rack.
Meanwhile, make the chocolate drizzle. In a small pan or the microwave, melt the chocolate and milk together, stopping the heat as soon as the chocolate is melted, being very careful not to overheat it. Depending on how thick it ends up, you can either drizzle it over the cookies using a fork, or you can pipe it over using a piping bag or a snaplock bag with a corner cut off.
Finish with a sprinkle of sea salt.
Refrigerate in an airtight container for up to 1 week.