cherry pie cookies (grain free, scd diet)
these cookies taste like a cherry pie, with a sweet homemade cherry jam accompanying the almond flour and coconut flour-based cookie batter. the result is a soft yet airy vanilla-scented and cherry-flavoured cookie that would be delicious for breakfast or dessert.
Servings: 30 cookies
Ingredients
Cherry Jam Filling
- 2 cups tart, frozen or fresh cherries
- 3 tbsp honey
- 1/2 tsp lemon juice
Cookie Dough
- 2 cups almond flour
- 4 tbsp coconut flour
- 1/2 cup honey
- 1/3 cup grape seed oil sub coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 3 eggs
- 1 egg yolk
Instructions
Cherry Jam Filling
- Start by placing the cherries (de-pitted if fresh), honey and lemon juice in a saucepan, and bring to boil over medium heat.
- Once bubbling, lower the heat to simmer the cherries for 45 minutes or so while you prepare the dough. Stir occasionally.
- After 40-45 minutes, remove the cherries from heat and allow to cool a bit.
Cookie Dough
- For the dough, start by mixing your dry ingredients in a medium-sized bowl.
- Add in the oil, honey, vanilla extract and continue to combine.
- Separate the egg whites from the egg yolks (including your one extra egg yolk, you can discard the additional white)
- Add in the egg yolks, and combine. Whisk the egg whites in a separate small bowl, until frothy.
- Now, fold in the egg whites into the batter. Once everything is all mixed, place the dough in the fridge or freezer to firm up a bit while the cherry jam also cools down (two hours or so-- you can always prepare the dough or the jam, or both, a day prior, and then proceed to make your cookies).
- Mix the cherry jam filling into the cookie dough and combine well.
- Once the cherry jam is well-dispersed in the cookie dough, place a tablespoon of dough per cookie on a parchment paper-lined baking tray.
- Flatten each cookie with the palm of your hand/wrist - make sure it's a little bit wet to avoid sticking to the cookie!
- Bake the cookies in a preheated oven at 350 for 12-14 minutes. Allow to cool before moving the cookies as they will be delicate when soft-- once they cool, they will firm up. Store in fridge or freezer - they freeze well!