Cooking Green Recipe

Chocolate Cherry Cookies

by Kay Bushnell

These are delicious! Keep them fresh in a cookie tin in the frig.

  • 1/2 cup unbleached flour
  • 1/2 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar (white, turbinado, or Sucanat)
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 egg replacer (1 1/2 teaspoons EnerG Egg Replacer* fluffed with 2 tablespoons of water)
  • 1/4 cup water
  • 1/3 cup dried cherries cut in half
  • 2 tablespoons chocolate chips (semi-sweet dark chocolate)
  • 1/3 cup pecans or walnuts, finely chopped (optional)

(If possible, use organic flours, cocoa, sugar, canola oil, cherries, chocolate chips, and nuts.)

Lay out all ingredients on the counter. Layer a cookie sheet with baking parchment. Preheat oven to 350°.

In a medium bowl thoroughly combine flour, cocoa, baking powder, baking soda, and salt. In a large bowl use a whisk or fork to blend sugar and oil until they are smooth. (Tip: Before measuring turbinado or Sucanat you can make the granules smaller by whizzing them in a blender.) In a small bowl use a hand egg beater to blend egg replacer and water until fluffy. Then stir the beaten egg replacer and the additional 1/4 cup of water into the sugar and oil mixture.

Thoroughly blend dry ingredients into the liquid ingredients, folding in the cherries, chocolate chips, and pecans (if you are using them). Add a tiny bit more water, if needed, for forming balls of dough. With wet hands roll the dough into walnut-size balls and place them on the baking parchment-covered cookie sheet. Flatten balls with fingers into 2" rounds. They will increase to 2 1/2" as they cook. Bake for 17 minutes. (They will become firmer as they cool.) Makes about 1 1/2 dozen cookies.

*EnerG Egg Replacer contains potato and tapioca flours. Adapted by Kay Bushnell from a recipe in Cooking Light.