January is a HARD month for me and I think for many people. The holiday cheer is gone. The guilt about holiday weight gain sets in. The weather leaves a little something to be desired. You DON’T want to leave bed and go to work, because bed is sooooooo nice and cozy and inviting. These are my thoughts. I want it to be February already.This is what happens when I walk into the kitchen to experiment. Feel free to sub the dried fruit or mixture of nuts to your liking, but I would stick with the measurements I have used. These are pretty healthy, chewy and surprised me when they came out of the oven. The first time I actually left them raw and they definitely work as a raw bar, BUT when you bake them and they come out of the oven warm, they feel so much more indulgent and satisfying, trust me.Hope everyone has a good weekend. I plan to have a restorative weekend filled with lots of relaxation, yoga, cooking and reading. Happy Friday!
Cherry Almond Gluten Free Cookies: makes 18 cookies
1 cup raw almonds
1 cup raw almonds
½ cup raw cashews
½ cup raw or toasted macadamia nuts
¼ tsp ground cinnamon
½ tsp ground ginger
3 tbs coconut oil, divided
1/4 cup golden raisins, divided
½ cup dried cherries, soaked in warm water for 2 minutes, patted dry and divided
¼ cup cacao nibs
1/3 cup shredded coconut
3 tbs honey
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. Process almonds, cashews, macadamia nuts, cinnamon, ginger, 2 tbs of the coconut oil, ¼ cup of the cherries (patted dry), 2 tbs of the golden raisins in a food processor for about 1 minute. You want the nuts and the overall mixture to remain a little chunky, so I leave my food processor in the middle of the thin to thick scale. If you don’t have that on yours, stop every 20 seconds to see what the texture looks like. It should break down nicely, but should not be smooth. Scrape down the sides and process for another 30 seconds.
3. Add the last tablespoon of coconut oil, the other ¼ cup of cherries, ¼ cup of cacao nibs, the shredded coconut, 2 tbs of golden raisins and honey. Process until the mixture begins to clump together. It is done when you can press the mixture firmly and it sticks together.
4. I used an ice cream scooper (3/4oz) to scoop out these cookies. Fill the scoop and press down firmly. Gently release the mixture onto the parchment paper. I prefer not to press them firmly because I like the way they look when they aren’t perfect. I put 9 cookies per baking sheet.
5. Bake for 10 minutes. Let them cool down slightly and then enjoy!