Search
  • krysten

Fruit Bliss' Tart Cherries with Lemon & Rosemary Cookies + My Moment of Bliss


This is a sponsored post. All opinions are my own. I only share my honest opinion.

This cookie screams SPRING! No really, if you gently hold one of these cookies up to your ear you will hear, well, nothing. But you will, however, feel a little more Spring-y once you take a bite of these delicious cookies!


I am so excited to share this wonderful company with you. I met Fruit Bliss at Expo West this year and totally fell in love with their dried fruits. Their entire line is organic, nonGMO, gluten free and vegan. They don’t add any sugars to their dried fruits, and I love that so much!

Their process is simple and minimal. Their fruit is picked at peak ripeness, sun-dried for added sweetness, steamed to be juicy and then packed in their resealable bags for convenience.


I love that their fruits come from the country of origin. Their agen plums are from France, the apricots and figs from from Turkey and the deglet dates are from Tunisia.


Fruit Bliss’ brand new Soft & Juicy Tart Cherries are simple and flavorful. Cherries are not my go-to fruit, however I fell in love with these Tart Cherries at first bite! Fruit Bliss Organic Tart Cherries are Non-GMO Project Verified, USDA Organic, Gluten Free, Vegan and Kosher OU certified.


Taken from Fruit Bliss’ website: Bliss is an ultimate state of happiness—exactly how one should feel when eating our deliciously juicy, super tasty whole fruit snacks. Feeding your body with healthy and nutritious food is one of the keys to a blissful lifestyle.

Where do you find your BLISS?


I can tell you that I am at my ultimate state of happiness when I am with my loved ones. Whether I am sitting in the living room with my family playing Scrabble, watching a movie with family, gathered around the dining room table for hours after we have finished a meal, hanging with my daddy and two fur babies talking in the kitchen, laughing uncontrollably and learning from my mommy, sitting at the kitchen table with my best friend and her family talking for hours, at Disneyland with my husband or taking a bite of something that is “to live for” … my happiness & my bliss comes from the simple things in life: being surrounded by the people who I love and who love me back. The moments that I love are those that which cannot be bought. Sure, we have Disneyland passes. However, the memories made at the Happiest Place on Earth with my husband: getting engaged, celebrating birthdays, anniversaries and more are priceless.

I also believe you will have a moment of bliss when you take a bite of these cookies using Fruit Bliss’ new Tart Cherries!


__________

INGREDIENTS

COOKIE

1 cup Bob’s Paleo Flour

1/4 cup coconut sugar

2 TB coconut oil, melted

1/4 cup cashew butter (I use THIS one)

1 flax egg*

1/2 tsp baking soda

1 tsp vanilla extract

pinch sea salt

1/3 cup Fruit Bliss Tart Cherries

1 tsp fresh rosemary, chopped

Zest of 1 lemon

1 TB fresh lemon juice

LEMON ICING

6 tsp Coconut Oil, melted

6 TB Coconut Butter, melted

1 tsp maple syrup (room temperature)

3 tsp lemon juice

GARNISH

zest of 1 lemon

1-2 TB fresh rosemary, chopped

*Flax egg - mix 3 TB of warm water with 1 TB of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg

Directions:

Preheat oven to 375 degrees.

Make a flax egg and set aside.

In a medium size mixing bowl, combine all of the dry ingredients: paleo flour, coconut sugar, baking soda and sea salt. Add rosemary and Fruit Bliss Tart Cherries and mix.

In a separate large mixing bowl, combine all of the wet ingredients: melted coconut oil, cashew butter, vanilla extract and lemon juice. Mix in the flax egg.

Add lemon zest and mix.

Combine the dry to the wet ingredients and mix well. Dough may seem dry, but if you use your hands, the dough will form together nicely.

Using a cookie scoop (or about 1.5 TB), scoop out cookie dough onto a parchment lined baking sheet. Press them down gently so they are flat.


Bake for 10-11 minutes.

Allow to cool on a wire rack.

Once cooled, prepare the icing.

Mix the melted coconut oil and coconut butter together. Add in the lemon juice one tsp at a time. It’s important to do this slowly, while continuing to whisk or mix the coconut oil and butter at the same time so that the mixture doesn’t harden. Add in the maple syrup slowly while mixing.

Using a tablespoon, pour the icing over each cookie (make sure cookies are cooled).


Garnish each cookie with a little lemon zest and chopped rosemary.

For icing to turn white and harden (my preference), place cookies in the fridge for about 20 minutes.







KrystensKitchen.com 
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 
 
Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates

For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.