Cherry, Chocolate Chip and Almond Cookies from The Vegan Chef

Before I say anything else, I would like to remind my dear readers that this recipe is NOT for dogs or cats (it contains chocolate, which is extremely toxic to feline and canine animals).

As you may already know, Mother (CAPS President Deborah Howard) works really hard. Not only is she in charge of a non-profit organization, but she takes really good care of her four-legged kids. Something tells me she already knows how much we love her (dog and cat kisses have that effect). Do you have a loved one who’s always there for you, no matter what? Have you been brainstorming ways to say “thank you?” I have the perfect idea! Nothing says “I appreciate you” like a warm batch of chocolate chip cookies. The fact that they’re vegan makes the gesture even sweeter! Enjoy!

1/2 cup soy milk, water or apple juice
1/2 cup maple syrup
1/2 cup safflower oil
1 Tsp vanilla
1/4 Tsp almond extract
1 cup unbleached flour
1 cup whole wheat pastry flour
1 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
3/4 cup vegan chocolate chips
1/3 cup dried cherries
1/4 cup sliced almonds

In medium bowl, whisk together soy milk, maple syrup, oil, vanilla and almond extract and set aside.
In large bowl, place both type of flours, baking powder, baking soda, salt and stir well to combine.
Add wet ingredients to the dry and stir well to combine.
Fold remaining ingredients into cookie dough.
Lightly oil (or spray with light mist of oil) 2 non-stick cookie sheets.
Drop dough by teaspoonful, spacing them 2 inches apart, onto the prepared sheets.
Bake at 350F degrees for 10-15 minutes, or until cookies are set and lightly browned on bottom and edges.
Allow cookies to cool on sheet for few moments before transferring to rack to cool completely.
Repeat baking procedure for remaining dough.
Store cookies in an air-tight container.

Yields 24-30 cookies.

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