Chocolate Cherry Drops

I’m a sweets person through and through and this can be very challenging for me with a cleaner eating lifestyle.  When needed I satisfy my sweet tooth with recipes like this that are very chocolatey (YUM!), but not super sweet.  I made these cookes for a birthday party and a Super Bowl party in the same weekend and they were a hit!

 INGREDIENTS:
3/4 cup light spelt flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
Pinch sea salt
4 oz dark chocolate (80% cocoa or greater)
4 tsbp organic unsalted butter, room temperature
1/2 cup organic evaporated cane juice
 1 large egg
1/2 tsp pure vanilla extract
1/4 cup raw unsalted almonds, roughly chopped
1/4 cup dried unsweetened cherries, roughly chopped
METHOD:
  1. Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.  In a medium bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, and salt; set aside.  In a small microwave-safe bowl, add chocolate and microwave on low for 1 minute.  Stir and continue to microwave in 30-second intervals until fully melted.
  2. In a separate medium bowl, cream butter and cane juice with an electric hand mixer on a medium speed until light and fluffy, about 2 minutes.  Add egg and vanilla and beat until well combined, about 30 seconds.  Add chocolate and beat on low until just combined.  Add flour mixture in 3 additions, beating on low and scraping down sides of bowl between each, until just combined.  With a rubber spatula, fold in almonds and cherries.
  3. With your hands, form 1 tbsp dough into a ball and place on baking sheet.  Repeat with remaining dough, leaving 2 inches between each ball.  With your fingers, lightly press down on each to flatten slightly.  Bake for 8-10 minutes, until tops of cookies begin to crack.  Remove from oven and let cool on baking sheets for 10 minutes.

Nutrional Info:

Servings – 16 Cookies
Calories 121 | Fat 7g | Carbs 14g | Fiber 2g | Sugars 7g| Protein 2g| Sodium 52mg | Cholesterol 21mg
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