½ cup (1 stick) butter, softened
1 cup Turbinado sugar (sugar in the raw – you could also use demerara sugar)
1 teaspoon instant espresso
1 Tablespoon ground flax seeds (I used whole flax seeds that I ground in my spice grinder).
¼ cup water
1 teaspoon vanilla extract
1 cup almond meal, toasted (350* for 15-20 minutes or until lightly golden)
¾ cup white whole wheat flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup dried cherries
1 cup chopped dark chocolate (I used Theo’s 70% with cocoa nibs that they had sent me recently – you can add a couple tablespoons cocoa nibs for a bit of earthy crunch if you’d like).