Cherry, Chocolate Chip, And Almond Cookies

Recipe Ingredients

1/2 cup	118ml	Soy milk
		= (or water or apple juice)
1/2 cup	164g / 5.8oz	Maple syrup
1/2 cup	118ml	Safflower oil
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Almond extract
1 cup	62g / 2.2oz	Unbleached flour
1 cup	62g / 2.2oz	Whole-wheat pastry flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
3/4 cup	82g / 2.9oz	Vegan chocolate chips
1/3 cup	20g / 0.7oz	Dried cherries
1/3 cup	30g / 1.1oz	Sliced almonds

Recipe Instructions

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 to 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.

This recipe yields 24 to 30 cookies.

Source:
The Vegan Chef at http://www.veganchef.com

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