Posted by Nichole Leigh
I know that I already posted the Cherry Butter Cookies, but I just can't get over the cherry-almond combo. Consider these delicious cookies as the vegan alternative, though they are definitely more chewy and less cakey than the Cherry Butter Cookies. I actually think they would be amazing with chocolate chips as well, but I'm trying not to put chocolate in absolutely everything I make this season.
Cherry Almond Cookies
The combination of dried cherries and slivered almonds in these cookies creates a lovely texture - chewy, crunchy, and crisp all at once!
Ingredients
1/3 cup canola oil
1/3 cup sugar
1/3 cup firmly packed sugar
3 tablespoons soy milk
2 teaspoons. ground flax seed meal
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds
3/4 cup dried cherries
1/3 cup canola oil
1/3 cup sugar
1/3 cup firmly packed sugar
3 tablespoons soy milk
2 teaspoons. ground flax seed meal
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds
3/4 cup dried cherries
Directions
1. Preheat oven 350F degrees. Line two baking sheets with parchment paper.
2. In a large bowl, use fork or whisk and vigorously mix oil, sugars, non-dairy milk, flax seeds, and extracts.
3. Sift in flour, baking soda, and salt and mix. When ingredients are mostly combined, add almonds and cherries and mix until thoroughly combined.
4. Drop cookies by generous tablespoons onto baking sheets–about 2 inches apart. Bake for 10 – 12 minutes until edges begin to brown.
5. Let the cookies rest on baking sheet for 5 minutes before transferring them to wire racks to cool completely.
No comments:
Post a Comment