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O.M.Goodness! Guys! This recipe is ridiculous! Here’s the scoop. I’ve been wanting a cookie recipe that actually tasted and felt like a delicious cookie forever. I think nutrient-density should be far and away our main gig when we are beating back autoimmune disease with diet and lifestyle as our first-line weapons. BUT, I’m also not a nutrient robot. Occcccasionally, I wanna’ have a cookie and coconut milk for dunking while I watch a movie with my family or I wanna’ share a super yummy treat with friends at a special event. THIS is my go-to from now on!
A quick word to the wise…this recipe has a higher sugar content than any AIP recipe I’ve ever shared, so it’s smart to take it easy with these little delights. This is where I say, “Know thyself.” If you know that sugar is your nemesis or that one will likely set off a chain reaction, I suggest you make these to purposely be shared. They are the kind of AIP treat that even the most “Standard American Diet” folks you know will enjoy. Share the cookie love and make sure they are all devoured, so that you are not tempted right out of your healing mission.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, mix flour, carob, gelatin, baking soda and salt.
- In another mixing bowl, cream shortening, maple, coconut sugar, and vanilla together.
- Place a fine mesh sieve over the shortening mixture bowl and sift the dry flour mixture into it.
- Carefully combine the flour mixture with the shortening mixture until a dough forms.
- Add the cherries. Place in refrigerator for 10 minutes to chill.
- Use approximately 1-2 tablespoon-sized scoops to place dough onto baking sheet, gently pressing down on each.
- Bake for 9 minutes, then begin checking every 2 minutes until they reach desired firmness (they will get firmer as they cool, so do not over bake).