A wholesome gluten free cookie made with an almond meal and coconut base instead of flour, spiked w/ superfood cacao nibs and dried cherries for a taste of chocolate and sweetness and some warming holiday spices.

Recipe by: Sammi Smith, Adapted from The Sprouted Kitchen by Sarah Forte
Serves: 20
Prep Time: Quick & Easy


1 1/4 cups almond meal

1/4 cup raw cacao nibs

1/4 cup dried cherries, chopped

1/2 cup shredded unsweetened coconut

1/2 teaspoon baking powder

1/4 teaspoon fine grey sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup coconut palm sugar

1 egg (you can use a flax or chia egg instead to make this recipe vegan)

3 tablespoons coconut oil

1/2 teaspoon vanilla extract

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1. In a large mixing bowl, stir together almond meal, cacao nibs, dried cherries, coconut, baking powder, salt, cinnamon, nutmeg and sugar. In a separate bowl, beat egg until uniform in colour and doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. Chill mixture in the fridge for at least 30 minutes or even overnight.

2. While waiting for mixture to chill, preheat oven to 375F.

3 Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.