Chocolate Cherry Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. ground flaxseed
3 tbsp. water
1/2 cup Earth Balance, softened
1 cup sugar or other sweetener (agave, coconut sugar, etc.)
1 1/2 tsp. pure vanilla
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
12 maraschino cherries (reserve juice)
1/2 cup dark, dairy free, chocolate chips
1/4 cup nondairy milk (soy, almond, rice, etc.)
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Directions: |
Directions:Preheat oven to 350º. In a food processor or blender, whip the flax seed and water together for 1-2 minutes until you have a thick and creamy consistency. This makes it creamier than if done by hand. Transfer the "flax egg" to a medium bowl.
Add the butter and sugar to the bowl with the "flax egg" and using an electric hand mixer, beat until the mixture is creamy and fluffy. Add the vanilla and mix well. Set aside.
In a separate bowl, combine the flour, cocoa, baking soda, baking powder, and salt. Add the dry ingredients to the butter and sugar mixture and stir until just combined. At this point, it may be easier to use your hands because the batter may be too thick for the hand mixer. Roll dough into 24 one-inch balls in the palm of your hand and place them 2 inches apart on 2 ungreased baking sheets. Use your thumb to make an indentation in the center of each cookie.
Place the chocolate chips and milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 tsp. of the cherry juice. Spoon 1/2 to 1 tsp. of melted chocolate over the top of each cherry, covering it completely.
Bake for 10 minuted or until the cookies are firm to the touch and are golden brown on the bottom. Cool on a rack. |
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Number Of
Servings: |
Number Of
Servings:24 cookies |
Personal
Notes: |
Personal
Notes: This recipe is also from Color Me Vegan. Caroline was first disappointed about how they turned out, but discovered the secret: store them overnight and the cherry juice will infuse and soften the cookies to where they are brownie-like the next day. They're so good that my brother asked me for the recipe even though they're vegan!
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