CHERRY ROSE COOKIES

10 cookies, 15 minutes

INGREDIENTS

• 1 cup almond flour (or 3/4 cup sprouted spelt flour)

• ½ cup finely chopped dried cherries (unsweetened if possible)

• ¼ cup maple syrup

• 2 tbsp ghee or coconut oil (melted) (3 tbsp if using spelt flour)

• 1½ tsp rose water

• ½ tsp ground cardamom

• Pinch of mineral salt

• Optional: 1–2 tbsp arrowroot flour for better texture (if dough feels too sticky)

DIRECTIONS

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

2. In a mixing bowl, combine almond flour, cardamom, and salt.

   • Stir in chopped cherries, then add ghee/coconut oil, maple syrup, and rose water. Mix until a soft dough forms.

3. If the dough is too wet, stir in a bit of arrowroot flour (or more almond flour).

4. Scoop into tablespoon-sized balls, gently flatten each on the baking sheet.

5. Bake for 10–12 minutes, or until edges are lightly golden. Let cool before removing from tray—they’ll firm up as they cool

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Notes

• The perfect way to kick off pre-cherry season! We balance the heat of the cherries with rose water & cardamom!

• Double the recipe if you want enough cookies for the whole week. They will go fast!

• I tried these cookies using sprouted spelt flour as that is better for my pitta but almond flour is a good choice (still okay for pitta) if wanting to be gluten free.