Polenta Almond Cherry Cookies

Polenta Almond Cherry Cookies

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  • Each cookie
  • 140 cal
  • 10g fat (6g sat)
  • 0mg chol
  • 70mg sodium
  • 12g carb
  • 1g fiber
  • 4g sugars
  • 2g protein


  • 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.

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