I just couldn’t let cherry week slip away without telling you allllll about this recipe.
It’s adapted from Bakerita. If you aren’t familiar with her blog, you need to change that ASAP. As I do more and more Paleo baking, I have become a huge fan of her and her genius recipes. She makes Paleo baking simple and oh so delicious.
Several of my favorite recipes, ones I have already made a couple times are from her site. And they are my favorites of all time, not just my favorite Paleo recipes. Because great Paleo recipes produce a result that is craveable no matter your dietary choices.
Let’s talk about this insanely craveable Paleo Cherry Carob Chip Cookie Pie. First, we’ll get one thing out of the way. If you aren’t allergic to chocolate (haaaaiiiii pretty much every single reader), use dark chocolate that’s Paleo friendly.
Now that we’re past that, what’s better than cookies?
Maybe cookies that are kind of good for you?
How about one GIANT cookie that is kind of good for you?
Rachel, the genius behind Bakerita, made this with strawberries. Now, there’s nothing wrong with strawberries. They are a perfectly good fruit. It’s just when you put allllllll the summer fruit in front of me, I’m going to head in a difference direction.
And if you think strawberries and chocolate are a good combination, cherries and chocolate are a match made in heaven.
Whether you like the crispy edges of a cookie or the ooey gooey inside, both are present in epic proportions. The bottom, top, and side crust has so much texture while the inside melts into rich, fruity goodness.
It’s a giant cookie!
And I may or may not have eaten it three days in a row!
But that can be our little secret 🙂Print
¼ cup coconut oil, room temperature
2 tablespoons olive oil
¼ cup almond butter
½ cup coconut sugar
2 large eggs
2 teaspoons vanilla bean powder
2 cups almond flour
½ teaspoon baking soda
1 heaping cup carob or dark chocolate chips
1 heaping cup bing cherries, pitted and halved
Sea salt for sprinkling
Preheat oven to 350 degrees F. Oil a 9 inch pie pan.
In a large bowl, beat the oils, almond butter, sugar, eggs, and vanilla bean powder until well combined. Beat in the almond flour and baking soda.
Stir in the chips and cherries until just combined. Pour into the prepared pan and spread into an even layer. Sprinkle with sea salt.
Bake for about 40 minutes until a toothpick inserted in the center comes out clean or with a few crumbs, but not dough. Cool completely or eat hot and gooey right out of the oven. The cookie dough may also be refrigerated for up to 24 hours before being baked. It may take up to an additional 20 minutes in the oven.
The cookie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Bakerita
- Prep Time: 15
- Cook Time: 1 hour