Cherry Carob Cookies

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Cherry Choco Cookies

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.

Cherry Choco Cookies II
4.0 from 2 reviews
Cherry Carob Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a mixing bowl, mix flour, carob, gelatin, baking soda and salt.
  3. In another mixing bowl, cream shortening, maple, coconut sugar, and vanilla together.
  4. Place a fine mesh sieve over the shortening mixture bowl and sift the dry flour mixture into it.
  5. Carefully combine the flour mixture with the shortening mixture until a dough forms.
  6. Add the cherries. Place in refrigerator for 10 minutes to chill.
  7. Use approximately 1-2 tablespoon-sized scoops to place dough onto baking sheet, gently pressing down on each.
  8. 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).
Notes
This recipe was inspired by the lovely folks at Otto's Cassava Flour and their traditional chocolate chip cookie recipe.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

30 comments

  • Laura says

    These were really good. Been waiting for some really good autoimmune recipes. This is a winner!

  • Zina says

    Hello
    I have a question regarding the autoimmune paleo protocols ,how is your way diferrennt from then wahls protocol are they the same .

    Many thanks

  • Lydia says

    Yum! 🙂 Thanks, Angie- Going to make these, soon, for sure! (& yes, I’ll definitely share them! lol)
    Question: Do you melt the palm shortening first, when mixing with the maple syrup, coconut sugar, & alcohol free vanilla extract? I’m assuming so, but wanted to make sure. Thanks!

    • Angie Alt says

      No, Lydia, I don’t melt first. Glad you are excited to make them.

  • Nicola says

    Hiya, I’m writing this from the UK. I couldn’t find any palm shortening and thought I would substitute with coconut oil. I also couldn’t find any dried cherries that didn’t have sunflower oil added, so replaced with chopped dates to try and mimic texture. BUT the cookies all spread together in the oven and the mixture caramelised! Tasty whilst still warm but now that it’s cooled it’s just brittle and burnt. What could I do differently next time/ Should I just use less oil and/or cook for less time?

    • Angie Alt says

      Nicola, see my answer below about the reason for using the palm shortening vs. coconut oil.

  • abbie says

    Was wondering if this diet would help with duptryens disease?

  • Kayla says

    These are good, but I cannot imagine using that much sugar. I filled the quarter cup less than halfway full of maple syrup and added a few drops of stevia and it was still a little sweeter than I would like. Angie gave a head’s up about this in the post, but I just want to say if you’ve been off sugar for a while and aren’t making this for your SAD friends you may be able to cut it down 🙂

    • Angie Alt says

      Just a heads up Kayla, we don’t consume Stevia during the elimination-phase of AIP. You can check The Paleo Mom’s blog for her research on extensive detail/science on the why. I am glad you liked these though and found a way to get the sugar content into a zone you were comfortable w/. 😉

  • Carla says

    Can I substitute coconut oil for the Palm shortening?

    • Angie Alt says

      Carla, coconut oil causes these cookies to lose their shape & become too chewy when cooled. Palm shortening keeps the batter thicker & when cooled creates a more “traditional” lighter cookie feel. For those reasons, they will turn out much better w/ palm shortening.

  • Bethany says

    I figured it out I think! Its all gelatin and no water. I am used to recipes asking you to mix the water/gelatin for an egg replacement. Thanks for the recipe!

  • […] Cherry Carob Cookies – Autoimmune Paleo […]

  • […] Cherry Carob Cookies (AutoimmunePaleo) […]

  • Meagan faeth says

    Hello! Any substitution for the cassava flour?

    • Tatiana says

      I made these with sorghum flour + 2 tablespoons psyllium husk instead of cassava flour and they came out super good ✩

      • Angie Alt says

        Tatiana-
        If sorghum & psyllium work for you, that’s great, but just to clarify for others on the site, those are both eliminated on AIP.

  • […] Cherry Carob Cookies – Autoimmune Wellness […]

  • Patricia says

    I couldn’t find cassava flour in the store where I shop but I found tapioca flour. Can I use that instead?
    Thank you. This sounds like a great recipe!

    • Mickey Trescott says

      Hi Patricia, unfortunately they aren’t the same – you really need cassava flour for this recipe!

  • Edie says

    Can beet sugar be used instead of coconut sugar?

  • monika says

    I wonder if these will work with hemp protein powder and stevia instead? Any thoughts?

    • Angie Alt says

      Hi Monika-
      I’ve never tried those substitutions, as I don’t consume either product, but you could try (just be aware that neither is part of the elimination phase of AIP).

  • Gretchen says

    We have a palm oil sensitivity in our family. Any thoughts on what might substitute? Pastured lard perhaps? These sound really yummy!

    • Angie Alt says

      Hi Gretchen-
      I’m not sure here, but yes, I think lard would be a good option to try next.

  • Denise says

    Can I substitute any other AIP compliant flour for cassava flour? I seem to react to cassava/yucca. How about coconut flour?

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