I’m absolutely thrilled that Lillian of Lillian’s Test Kitchen, made this video of my Double Chocolate Cherry Cookies. Lillian, a professional actress and the best vlogger I know, creates videos of her favorite gluten free recipes –what could be better for those on a gluten free diet?
In this video Lillian demonstrates in her own inimitable, wacky way, how to make gluten free cookies from The Gluten-Free Almond Flour Cookbook. For more great video recipes make sure to head over to Lillian’s site. In addition to being a professional actress, she is a lovely person all around.
Double Chocolate Cherry Cookies
- 2¾ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup cacao powder
- ½ cup grapeseed oil
- ¾ cup agave nectar
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped chocolate chips
- 1 cup dried cherries
- Preheat the oven to 350°F
- Line 2 large baking sheets with parchment paper
- In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder
- In a medium bowl, Whisk together the grapeseed oil, agave nectar, and vanilla extract
- Fold the wet ingredients into the almond flour mixture until thoroughly combined
- Fold in the chocolate and cherries
- Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets
- Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack
- Let the cookies cool on the baking sheets for 20 minutes, then serve warm
I hope you enjoy this little bit of entertainment guest starring my gluten free recipe in Lillian’s Test Kitchen.
By the way, the cookie section of The Gluten-Free Almond Flour Cookbook just might be my favorite. The recipes are not only super quick and easy (with very few ingredients) they are for the most part, vegan, and all are very high in protein, while lower in sugar and low on the glycemic index, with a low glycemic load.
Of course there are other fun parts of this gluten free cookbook such as the entree section, which features my husband’s all time favorite recipe for gluten free Eggplant Parmesan, as well as other healthy high protein gluten free recipes.
Meantime, enjoy Lillian. She’s a blast on camera, and the same in real life –if you’re lucky enough to meet her, that is!
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The thing I like about your book (all of your recipes) is that they are so filling.
The video is great!
That’s a great video! Thanks for sharing it.
I’ve loved these before, and am now inspired to make them again!
My most used cookbook!
I discovered that one of the grocery stores in town has almond flour in their bulk section! I was thrilled, but am concerned about cross contamination. Any thoughts?
You rock my world. Thank you so much for an entire post of you saying incredible nice things about me. I blushed as I read it. And I’m still smiling like an idiot. :)
Kristin Walukas says
We had the eggplant parm for dinner last night! It was wonderful, of course!
Elana, your chocolate cookies from the The Gluten-Free Almond Flour Cookbook is my favorite recipe from that book (and one of my all-time favorite recipes)! I bake them all the time. I just made a vegan cookies and cream ice-cream last week, and I used the chocolate cookies recipe.
Susan M says
So glad she talked about soy and the thyroid! Most people do not know the effect of soy on the thyroid or that when we do consume so it is in an unhealthy way, not to mention it is the number one GMO crop on the planet! It is very frustrating a times trying to find something on the fly that does not have soy. Especially, commercial GF products! That’s why I bake and cook with whole food ingredients and follow amazing recipe creators like Elana :-)
Lillian @ LilliansTestKitchen.com says
Me too! :) Soy is in EVERYTHING.
Aidel K says
That’s the cutest video! And is making me want to try those cookies.
I’ve been making a version of these and they are very popular at playdates. I cut down on the agave (I use ~1/4 c agave or honey) and use stevia (3 dropper fulls of the liquid) to make up the balance. I also use olive oil sometimes and add 1-2TB finely ground coffee (espresso) and some cinnamin to add a kick. Chopped pecans also make a good addition as does almond flavoring. I’ve found that I can hide the lower sugar content and the taste of stevia if I add lots of other flavors and textures.