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Cherry Chocolate Chip Cookies


1 tablespoon flax seeds, ground (I [i.e., Tim] ground the flax seeds in a mortar and pestle, but note it takes some muscle)
1/4 cup water
1/2 cup (1 stick) Earth Balance butter, softened (we like the results best when we slowly warm the butter in a pan on the stove until it’s almost fully melted; room temperature also works nicely)
1 cup coconut palm sugar (or you could use another sugar)
1 teaspoon cocoa powder
1 teaspoon vanilla extract
1 cup almond meal, toasted (350* for 15-20 minutes or until lightly golden)
1/4 cup einkorn flour (or white whole wheat flour, which is what Ashley used)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cherries or chopped dried apricots
1 cup chopped dark chocolate (we chopped up an 3.5-ounce 85% dark bar)



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