Rich Chocolate Cherry Holiday Cookies

Preheat the oven to 350 F and line a baking tray with parchment paper. Set aside.

Add the butter to a mixing bowl and using a hand mixer, whip until creamy, 1 minute.

Add in coconut sugar and white sugar and cream together with the butter, 1 minute.

Fold in gelled flax/water mixture.

Sift in flour, baking soda and salt.

Fold everything together until just combined. This is easier by hand if you don’t mind getting a little messy!

Fold in chocolate and cherries.

Scoop batter into 10 cookies and place on the prepared parchment lined baking sheet.

I like to keep my cookies as a mound so they’re thick, but if preferred you can gently flatten the cookies before baking.

Bake for 10-12 minutes or until browned around the edges.

For the “perfectly round cookie” - while the cookies are still hot and on the baking tray place a cup around them and move it quickly in circles. This will form the perfectly circle cookie.

Once cooled, remove from the baking tray and top with additional flaky salt if desired.

Enjoy!