Fresh Cherry & White Chocolate Cookie Balls

I found baby apples at the store.

How cute.

So once upon a time I went through a dark couple of years where I didn’t like these little baby apples.

I thought they were hard to eat with that I’m-about-to-break-your-molar-in-half pit of despair in the center.

As a kid, I knew there were two types of cherries…

(1) The kind that are bright red, come in a jar, look pretty on ice cream sundaes and have no pit

and then there were…

(2) the kind that have a stem, look like baby apples and are out to get your molars.

However, somewhere in my 22 years of life, I learned how to properly chew my food (aka avoid the fore mentioned pit of despair) and I now find myself in my current state…

A state involving a (mildly unhealthy) obsession with fresh cherries…

Here’s to loving food.

Go make these.

Fresh Cherry & White Chocolate Cookie Balls

makes 22 small cookies (that way you can eat 3…or 7)

inspired by in season cherries

1 flax egg (2 Tbsp ground flax seed + 3 Tbsp almond milk)

1 cup oat flour (use gluten free oats if your body hates gluten)

1/2 cup sorghum rice flour

1/4 cup coconut flour

1/2 tsp baking powder

1/2 tsp salt

2 Tbsp unsweetened applesauce

1 tsp vanilla

1/4 cup agave

1/4 cup brown sugar, unpacked

1/2 cup white chocolate chips

9 fresh cherries, pitted and roughly chopped

Preheat oven to 350F.

In a small bowl, prepare your flax egg by combining 2 Tbsp ground flaxseed with 3 Tbsp almond milk.  Allow mixture to sit and thicken for 5 minutes.

In the bowl of a food processor or mixer, combine remaining ingredients except for white chocolate chips and chopped cherries.  Add in flax egg and mix.  Add in white chocolate chips and cherries and use your hands to gently incorporate them into the dough.  The dough will be crumbly which should make it easier to evenly distribute the chocolate and cherries.  Now form 22 balls out of the dough.  Even though the dough may seem crumbly, it will form a ball when compressed.  It took me probably a whole 10 minutes to form 22 balls.  You really have to work with the dough and the chopped cherry pieces to make everything stick together in a solid ball.  But it’ll be worth it in about 15 minutes.  Promise.

Once cookie balls are rolled, put them into the oven for 12-15 minutes.  Remove when the cookie bottoms are slightly browned.  Place on a cooling rack for 10 minutes (…does anyone actually do this last part?)

 

Comments

  1. says

    I bet they taste like little balls of heaven!… Love the addition of coconut flour. I’m surprised that I don’t see more people using it, especially in gluten-free baking.

    • says

      Will do! And I’m going to have to get a cherry pitter. Maybe that way I won’t dye my fingers red every time I pit cherries with a knife:)

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