Chocolate Chip Cherry Ginger Cookies

Ingredients

180 g Blanched Almond Meal (1 1/2 cup)

25 g coconut flour (1/4 cup)

3 tablespoon Natvia

0.5 teaspoon Cinnamon

2 teaspoon salt

0.5 tablespoon Baking soda

1 large egg, beaten or vegan egg replacement

0.5 teaspoon Vanilla Extract

90 g Maple syrup (1/4 cup)

60 mls Coconut oil and Natvia to coat (1/4 cup)

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90 g mini chocolate chips (1/2 cup)

60 g roughly chopped pecan (1/2 cup)

30 g roughly chopped dried cherries (1/3 cup)

30 g chopped dried ginger (it's up to you whether to use crystalized/sugared or uncrystalized) (1/3 cup)

Preheat 350F and line 2 cookie sheets with a nonstick pad or parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated sweetener, cinnamon, salt, and baking soda.
In a smaller bowl, stir together the egg, vanilla, maple syrup and melted coconut oil or butter
Pour the wet ingredients into the dry and stir to combine. Scrape down the bottom and sides of the bowl to make sure everything gets incorporated.
Fold in the chocolate chips, pecans, dried cherries, and ginger.
Scoop 3 Tablespoon portions of dough and roll into a ball. Use your palm to flatten into a thick disc and place on the cookie sheet. Repeat with the remaining dough, spacing each cookie 2-3" apart on the sheets.
Bake 10-12 minutes or until slightly golden around the edges. Remove from the oven and let cool completely on the cookie sheets until firm (see note), before moving to a rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.