So I was plugging away at my favorite yoga class one day. The them: crow pose. We were working on six different variations of “crow.” Traditional crow and flying crow (in addition to side crow) happen to be some of my favorite poses in my current practice – so this was a fun day for me.
Linene had us doing anything and everything “crow.” Even the play list was “crow” themed. I loved it.
One pose variation happened to be a bit of a “crow crunch,” yes, we worked our abs.
Jenn laughed and retorted, “Crow Crunch! That sounds like a snack Ashley would make!”

I smiled big.

I was flattered.

And then I raced home and got to baking.

These cookies are gluten-free for my yoga friends and for some reason, in my heart and soul, I immediately associated “crow” snacks with chocolate covered cherries. There is no rhyme and no reason to that – it just is – oh, and roasted almonds appear for the ultimate crunch!

Enjoy: Gluten-Free Chocolate Cherry Almond Crow Crunch Cookies!

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Gluten-Free Chocolate Cherry Almond Crow Crunch Cookies

3 cups all-purpose gluten-free flour blend (Pamela’s)
1 tsp. baking soda
1 tsp. sea salt
16 Tbs. butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla extract
3 eggs, room temperature
2 cups dark chocolate covered cherries
2 cups roasted and salted almonds

In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt. Set aside.

In another bowl, cream together the butter and sugars for several minutes. (The paddle attachment on a stand mixer is really nice in this case).
Add vanilla extract and eggs, mixing on low-medium speed until well mixed.
Add the flour mixture, beating on low until just combined.
Fold in the chocolate cherries and almonds with a rubber spatula.

Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. (This is an important step for chewiness and holding together).

Remove from refrigerator and let sit for about 15-60 minutes, or long enough for the dough to soften enough for easy scooping. 

Preheat oven to 350.
Line a cookie sheet with sheets of parchment paper.

Scoop even mounds of cookie dough spaced several inches apart. 
Bake for about 12 minutes, removing from the oven when the edges are beginning to brown and the center is set.