Black Forest Cake Cookies (Paleo, AIP, Coconut Free)

Have you ever had a craving for cake but you simply just didn’t have time to bake a cake? That’s exactly how these cookies came to life! I wanted a Black Forest Cake on a Wednesday so I did the next best thing and I created Black Forest cookies!

These are coconut free and they even contain some collagen for added protein and gut healing benefits. I mean, have you ever had a cookie with those kind of benefits?

These can also be made added sugar free by omitting the maple syrup, just be sure to add more dried cherries! I got my dried cherries from my local health food store (just make sure there are no additives or sunflower oil).

As far as substitutions go- you can swap tiger-nut flour for almond flour (if you have reintroduced almonds) and arrowroot for tapioca. There is no swap for the cassava flour. You can use palm shortening or coconut oil for the avocado oil and honey in place of the maple syrup. If you can tolerate cocoa (reintroduction) then you may swap it for the carob and I would use only 2 Tbsp instead of 3. Not a fan of cherries? Swap them out for apricots, blueberries, cranberries or raisins! The sky is really the limit!

These cookies bake in about 10 minutes and the prep is less than 10 minutes. That means you will be eating Black Forest Cake like cookies in less than 20 minutes! These also freeze well so make sure to wrap them individually and pull one out when a craving hits or when you know you will be tempted at a social function! The key is to always be prepared so you don’t feel left out or deprived!

I hope you love these quick little cookies as much as I do when I am short on time! Let me know if you make them and be sure to tag me on Instagram!

XO Meagen Ashley

5 from 1 vote

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Black Forest Cake Cookies

All the flavor of a Black Forest Cake in a Cookie!

Course Dessert, Snack, Snacks

Cuisine American

Keyword aip cookies, black forest, black forest cake, black forest cake cookies, easy cookies, paleo cookies

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 18 minutes

Ingredients

• 1 cup tiger nut flour
• 1/2 cup arrowroot starch
• 1/4 cup cassava flour
• 1/8 tsp sea salt
• 2 Tbsp Collagen optional
• 3 Tbsp carob powder, roasted
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup avocado oil
• 1/4 cup maple syrup
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract alcohol free
• 1/4 cup dried cherries, chopped

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
   
   

2. Put all of the dry ingredients (except the dried cherries) into a large bowl and stir.

3. In a small bowl, combine the liquid ingredients.

4. Pour the liquid ingredients into the large bowl with the dry ingredients until the dough is formed.

5. Fold in the dried cherries.

6. Roll into 10-12 balls and flatten on a cookie sheet to make a cookie shape.

7. Bake for 10-13 minutes. Cookies should be slightly firm to the touch in the center.
   
   

8. Let cool for 10 minutes on the pan and then move to a cooling rack to cool completely.
   
   

9. Store in the fridge in a glass container for up to 1 week or freeze for up to 3 months.