- Yields: 14 cookies
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each cookie
- 140 cal
- 10g fat (6g sat)
- 0mg chol
- 70mg sodium
- 12g carb
- 1g fiber
- 4g sugars
- 2g protein
Ingredients
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup almond meal
- 1/2 cup quick-cooking polenta
- 1/2 cup brown rice flour
- 14 canned Bing or dried cherries
Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper.
In a large mixing bowl combine coconut oil, maple syrup, vanilla and salt. Add almond meal, polenta and brown rice flour, mixing well.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spaced 2-inches apart, as cookies will spread while baking. Place a cherry in the center of each cookie.
Bake for 20 minutes or until lightly browned.
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