A great on-the-go breakfast or for kids who aren’t keen on eggs every day.
Yield 7 or 8 cookies
1 cup of blanched almond flour
2/3 cup of hazelnut flour
2 heaping tablespoons of coconut flour
1/2 teaspoon of baking soda
A generous pinch of salt
1 large egg at room temperature
1/4 cup of raw honey (can be substituted with maple syrup)
2 heaping tablespoons of full-fat coconut milk
1 teaspoon of unfiltered apple cider vinegar
1 teaspoon of vanilla extract
1 teaspoon of almond extract (optional)
3 tablespoons of palm shortening (can be substituted with butter)
4 ounces of quartered cherries (about 15 decent-sized cherries)
1/3 cup of chopped hazelnuts
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a decent-sized mixing bowl, combine the blanched almond flour, hazelnut flour, coconut flour, baking soda, and salt. Break the big clumps up with your hands.
In the bowl of a stand mixer, beat together the egg, raw honey, full-fat coconut milk, apple cider vinegar, vanilla extract, and almond extract, if you want. Once the mixture is one solid color, add in the dry ingredients, about 1/3 at a time.
When the dough is completely mixed, drop in the palm shortening, 1 tablespoon at a time.
With a spatula, fold in the cherries and chopped hazelnuts. Make sure the add-ins are evenly dispersed throughout the batter!
Using your hands, squish the dough together into a big ball. Transfer it to the sheet of parchment paper and flatten it down until it’s a little more than an inch thick. With a circular cookie cutter or the rim of a drinking glass, cut out each cookie by pressing down and using rotating motions to loosen. When you can’t cut any more, form the dough into a ball again and repeat.
Bake until golden-brown on the outside and firm to the touch, about 25 minutes. Eat immediately, or store in an airtight container for up to 3 days. Warm in the toaster for 3 to 5 minutes for optimal crispiness after day one.