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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Karan Bisias says
first time to your blog site and video. You should have your own cooking show on TV. You make me want to bake these cookies. Great job!
Anna Zell says
These are fantastic, I made them for the second time today at a friend’s house. She loved them too! I sub melted butter for the grapeseed oil and pomegranate craisins for the dried cherries. Cherries rock, but the cranberries are good too (and cheaper). Don’t worry if the dough seems runny, it firms up as it stands for a few minutes. The cookies are thin once baked but nice and chewy. I’ll try Jenny’s substitutions/additions, they sound delicious too.
The best GF cookies so far (after 3 1/2 years GF)!! I chunk up some really good and rich dark chocolate and use in place of chips. Thank you for this delicious, easy to make recipe Elana. Fabulous!!!
jenn nahrstadt says
i’m guessing that the word you wanted to say but couldn’t was “orgasmic”? i love chocolate and dried cherries together, and these sound AMAZING!
one question: couldn’t you have grated the scharffenberger instead of melting it and added the additional agave to the recipe instead of going to the effort to melt it? just wondering…
you two are HILARIOUS, and i’ve added you to my reader for a regular dose of great recipes and entertainment. thanks!
You’re so right. The word I was looking for was ABSOLUTELY orgasmic. :)
As for your question… I have no idea. I’ve never tried grating the chocolate… To be honest that doesn’t sound any easier to me than melting it down and sweetening it, but if you try it, please let me know! I’d be curious to know if it it works.
Anyone had experience freezing any of Elana’s cookies? Do they hold up well? Since most of them have batter that is not firm, I can’t roll them and freeze to bake later like other traditional cookie recipes.
I just made these last week! Only I substituted white chocolate chips instead. YUMMM!
These cookie look phenomenal and the video was great too! I am now following Lillian’s blog and I think I watched ALL of her videos last night! :) They were so funny I just had to keep watching! So question: I cant have agave and I mainly use sweeteners such as stevia, xylitol, etc. and I am wondering if I could substitute an alternative sweetener for the agave or is it used to bind the cookie in any way? thanks! xx Amanda
Thank you for that very high compliment!
With substitutions, my theory is always that you try it. Know that the texture may be a little different (if you’re switching to granulated sugar from liquid or the other way around). For example, I’ve tried the coconut macaroons that I made on my website with xylitol instead of agave and the texture was different (my sister actually liked it better) but they were still delicious.
Just keep in mind the volume of with stevia. You may have to add something else to make up for the lack of volume if you opt for stevia.
Be bold. Give it a go.
thank you again!
I always use honey to replace agave- its quite expensive here in Aus.