- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup almond meal
- 1/2 cup quick-cooking polenta
- 1/2 cup brown rice flour
- 14 canned Bing or dried cherries
Preheat oven to 350° F. Line a baking sheet with parchment paper.
In a large mixing bowl combine coconut oil, maple syrup, vanilla and salt. Add almond meal, polenta and brown rice flour, mixing well.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spaced 2-inches apart, as cookies will spread while baking. Place a cherry in the center of each cookie.
Bake for 20 minutes or until lightly browned.