Archive for July 7th, 2009

July 7, 2009

Vegan White Chip Chocolate Cherry Cookies

Phew.  I managed to get that whole title in – I haven’t been exactly sure what to call these cookies.  Chocolate white chip cherry?  Cherry white chip chocolate? Well, whatever the heck they are called, they are yummy, AND they are vegan.

My brother Dan has been a vegetarian for quite a long time and often eats/cooks vegan.  Although we share a love of all things domestic – baking, crafting, etc., I have always turned my nose up at many of his claims of delicious vegan baked goods because my few previous encounters had always tasted much like cardboard.  But he has slowly converted me by baking some pretty yummy vegan treats for me, and most recently by sharing this recipe, which I think might be my new go-to chocolate cookie recipe.

The original recipe called for chocolate chips, but I thought white chocolate would go nicely with the cherries.  I think they would be good with ANY kind of chip, nut, or fruit though – they were moist and chocolate-y and I was surprised at how well the flax seed worked for an egg substitute. The dough seemed really oily when I was rolling into balls, but I didn’t think the taste was affected by using oil instead of butter. I tried them straight out of the oven and they were delicious warm, but they also didn’t get hard after cooling.

Vegan White Chip Chocolate Cherry Cookies
Adapted from Post Punk Kitchen

3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cherries
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a separate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.