1 cup oat flour (I used a cup of my gluten-free oats and chopped them in my food processor until they were smooth like flour)
12 dates, pitted, soaked for an hour and drained
1/2 cup + 2 Tablespoons almond butter
1/2 cup unsweetened coconut flakes
1/2 Tablespoon vanilla extract
1/2 Tablespoon almond extract
1 Tablespoon apple cider vinegar
1 teaspoon baking soda
2 Tablespoons coconut oil, melted
1/2 cup unsweetened dried cherries
1/2 cup dark chocolate chips or chunks
Preheat oven to 350 degrees.
In a small bowl, mix baking soda, apple cider vinegar, vanilla extract and almond extract. (It will bubble and sizzle. That’s normal!)
In food processor, combine oat flour, coconut flakes, 1/2 cup almond butter, dates and the liquid mixture from the step above. Pulse until a concentrated, sticky dough forms.
Drop dough into large mixing bowl and add two tablespoons of almond butter and two tablespoons of melted coconut oil. Mix in with your hands. (The dough is too thick for a spoon.)
Stir in dried cherries and chocolate chips.
Grab a tablespoon of dough, form it into a ball and then slightly smash so it looks like a thick disc. Place on baking sheet. Do this until all the dough is used up.
Bake for 12-15 minutes or until cookies turn slightly golden. Allow to cool for 10 minutes.