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Paleo Cherry Carob Chip Cookie Pie {Cherry Week Bonus!}


  • Author: Laura
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x

Ingredients

Scale

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


Instructions

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.

 

Notes

Recipe adapted from Bakerita

  • Prep Time: 15
  • Cook Time: 1 hour