"Chocolate Cherry Italian Cookies" 




1/4 pound of Coconut oil, melted

1 C sugar (we recommend turbanado or date sugar)

1/2 C cocoa

1 t baking soda

1/2 t baking powder

1/2 t salt

1 t cinnamon

1 t vanilla

1 t almond extract

1/2 t cloves dried spice

1/2 C dried cherries

1/2 Cup Pecans (crushed or crush them w/ knife)

2 C flour (we recommend Bob Reds mill Gluten free baking flour)

1/2 C warm water or coffee


Mix melted coconut oil w/ sugar & mix in your mixer.  Add cocoa, b soda, b powder & mix.  Add salt & spices & mix.  Add coffee or water & mix.  Add flour one cup at a time and mix well.  Add cherries & pecans & mix.

Spoon out on cookie sheet & bake at 400 degrees for 7-10 minutes.