Cherry, Chocolate Chip and Almond Cookies

Contributed By: iheartspain
http://www.veganchef.com/cherrychoc.htm

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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Dessert

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Ingredients

1/2 cup Soy milk, water, or apple juice
1/2 cup Maple syrup
1/2 cup Safflower oil
1 t. Vanilla
1/4 t. Almond extract
1 cup Unbleached flour
1 cup Whole wheat pastry flour
1 t. Baking powder
1/2 t. Baking soda
1/4 t. Salt
3/4 cup Vegan chocolate chips
1/3 cup Dried cherries
1/3 cup Sliced almonds

Preparation

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

Yield: 24-30 cookies

Cook's Notes

Nutrition Information

Recipe Comments

Commented by: iheartspain

These were a bit hit at a recent family get together. I substituted olive oil for safflower and they were fine. I also added dried blueberries and cranberries to the mix.