I’m not saying emotional eating is a good thing, but sometimes you just
want need a cookie. It makes you feel better and it helps you realize you can face whatever issue you are working through…so maybe it is kind of a good thing (as long as you don’t eat your way into tomorrow).
I found a recipe for chocolate cherry cookies, and decided to add sliced almonds and some more almond flavor – a great addition when there are cherries involved. And what I really love about this recipe? It doesn’t involve a ton of butter. You can have a few cookies and not feel as though your emotional eating has left you with 5 pounds of regret.
Chocolate Cherry Almond Cookies
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 2/3 cup dried tart or sour cherries (if they are large, give them a rough chop)
- 4 tablespoons semisweet or milk chocolate chips
- 1/4 cup sliced almonds
- fleur de sel, if desired
Preheat oven to 350 degrees.
Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Place sugar and butter in a large bowl. Beat with a mixer at high speed until well blended. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extract. With mixer on low speed, gradually add flour mixture. Beat until just combined. Fold in cherries, chocolate chips and sliced almonds. The almonds will break up.
Drop by tablespoonfuls 2 inches apart on to baking sheets coated with cooking spray or lined with a silpat or parchment paper. Bake for 12 minutes or until set. Remove from oven; cool on pans 5 minutes. Sprinkle with fleur de sel if desired. Remove from pans and cool completely on wire racks.