Yes, that's right. I put everything I was craving into one cookie! Mmmmm, true decadence. These bake better when you make them small. I definitely recommend using the same brands I did- High quality almond flour and NuNaturals Stevia do make the difference, in my opinion. (That is truly my opinion, but if you happen to work for either of those companies, please feel free to contact me to put an ad on my site! :D That would help me pay for these ingredients!) If you are short on cash, remember you can always hit the bulk section of your natural grocer and get just a small handful of cherries and macadamias, it's only 1/4 cup of each.
You can chop your macadamias, leave them whole, or chop them in half. I tried to chop mine in half, which was marginally successful. I like the taste of having huge nuts in this, even if there are less.
I hope you enjoy these! Two posts in one week to make up for my long absence (especially for you Kindle subscribers!).
GF Low-Carb Mini Chocolate Cherry Macadamia Cookies
makes about 40 mini-cookies, 1.5 ECC per mini-cookie, 6 g for 4 mini-cookies
2 ½ cups Honeywells Almond Flour
1/4 cup cocoa powder
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup + 2 Tablespoons erythritol
(could sub: 1/4 cup of coconut sugar
)¾ teaspoon NuNaturals Stevia powder
(½ as much of another brand)2 organic pastured eggs
6 Tablespoons soft or melted organic or pastured butter like Kerrygold
(can sub coco oil
for gfcf)1 Tablespoon vanilla extract
1/4 cup chopped dried cherries
1/4 cup macadamia nuts
parchment paper
Preheat oven to 350˚F. Mix all the dry ingredients in a large bowl: almond flour, cocoa powder, salt, baking soda, erythritol, and stevia. Make sure the stevia is well mixed in. Add in eggs, melted butter, and vanilla and mix well. Stir in nuts and cherries.
Prepare a baking sheet with parchment paper. Roll dough into small balls, and put on parchment paper. Make a small indention with two of your fingers to make it flat on top, but don’t smush all the way down. You want them to still have height, just not be round. They will not spread so you can leave just a little room between each cookie. Bake at 350˚F for 10 - 13 minutes until golden brown. These are better warm, so you might want to warm up any that you eat the next day.. or save half the batter for next time.
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