Double Chocolate Cherry Bomb Cookies

³ Description

Delicious healthy crumbly double chocolate cookies.

² Ingredients

•  1/4 tsp Salt
•  24 cherry Sweet Cherries
•  1/4 tsp Baking Soda
•  1/2 cup Cocoa Powder (Unsweetened)
•  1/4 serving (serving = 1 tsp) Kroger Baking Powder
•  9 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 large Egg
•  37 serving (serving = 1 tsp) XyloSweet Xylitol
•  1/2 tsp Cinnamon
•  6 serving (serving = 1 tbsp) Enjoy Life Mini Chocolate Chips
•  5.75 serving (serving = 1/4 cup) Bob's Red Mill Spelt Flour
•  0.85 serving (serving = 1/3 cup) Thai Kitchen Coconut Milk
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract

q Directions

Recipe as follows→
•1-1/2 cups flour (I used spelt) be scant on last 1/2 cup
•1/2 cup unsweetened cocao powder
•1/4 teaspoon salt
•1/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon cinnamon
•1/2 heaping cup coconut oil
•3/4 cup raw sugar (Xylitol)
•1 egg
•1 teaspoon vanilla extract
•24 Fresh Cherries (can use maraschino)

> Chocolate sauce:
•3 oz. Organic chocolate chips
•1/4 cup full fat coconut milk

â–¶Preheat oven to 350 degrees F. In a bowl stir together flour, cocao powder, salt, baking soda, baking powder and cinnamon. In a large mixing bowl, cream coconut oil and sugar, add egg and vanilla and beat well. Gradually add flour mixture and beat until blended. The mixture should be quite dry but easy to shape cookies. Shape approx. 24 1Tbsp balls and press thumb into center to create cavity. Bake in preheated oven for 10-12 minutes then let cool completely. (If you use maraschino cherries you can bake them with the cookies).Prepare the chocolate sauce in a small saucepan, heat coconut milk and chocolate until melted and combined. Spoon some chocolate into the thumbprint of each cookie, top with cherry and drizzle more chocolate sauce. Place in fridge to harden. Best stored in fridge, lasts up to a week.
Yields 24 cookies. Enjoy!

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