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Double Chocolate Cherry Cookies

11/3/2015

8 Comments

 
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How on Earth is it November already? Really- this year has gone by super quickly, it seems. The leaves are beautiful where I live, so I am not complaining at all. Plus, holiday season is coming up, and that means it's time for me to work on some dessert recipes that I- and my wonderful readers- will love to share with their family and friends this season.
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In case you've ever wondered what my favorite dessert is, it's cookies. No question. But as I've mentioned before, I am usually pretty unskilled (read: terrible at due to lack of patience and instruction-following abilities) at baking. To my disappointment, homemade cookies are not a frequent thing in my house.
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I tried to make this recipe several months ago, but I used way too much baking powder, and it tasted horribly salty. After that experience, I was only reminded by how terrible a baker I am. I struggle to follow instructions and have the patience to let treats cook fully.

Luckily, my craving for chocolate cookies last week got so intense that I decided it was time to redo my recipe with less baking powder and more chocolate (because why not?). The result was delicious! It is perfectly soft, and a good mixture between intense chocolate flavor and sweetness.

Maybe I'm not such a bad baker after all. :)
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What I love about this recipe is that the cookies are:
  • Easy to make (even for terrible bakers like me!)
  • Sweet (but not too sweet)
  • Chewy and rich (mmm!)
  • Pretty (so important)
  • Relatively healthy (yeah, it contains flour and sugar, but no butter!)
  • Quick (because who wants to wait for cookies?!)
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In fact, when I get home from a run with my mom this afternoon, I'm totally planning on making some decaf Earl Grey tea and enjoying one or two of these cookies- sounds like a perfect evening.
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Double Chocolate Cherry Cookies
(makes ~20 cookies)

Ingredients:
  • 1 cup applesauce
  • 1/2 cup canola oil
  • 1/3 cup vegan-friendly chocolate chips
  • 1/3 cup dried cherries
  • 1 and 1/2 cups sugar
  • 1/2 teaspoon of liquid vanilla extract
  • 2 cups flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions:
  1. Combine the applesauce, oil, vanilla chocolate chips, and dried cherries.
  2. In a separate bowl, mix together the sugar, vanilla, flour, cocoa powder, baking powder, and salt.
  3. Combine the wet and dry ingredients and stir until all the powder is combined in the dough.
  4. Shape the cookies into balls and place them on parchment paper on a baking sheet. Bake for 12 minutes at 350˚F.
Print Recipe
8 Comments
vigie
11/3/2015 02:47:52 pm

Those cookies look real good. Pictures are great you are getting really creative with your pictures and it only makes you crave the goodies more. That said......I expect some of them come the holidays!

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Felicity link
11/9/2015 01:08:05 pm

Haha thank you!! That's a good point, though- these would make really good holiday-themed cookies... :)

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Melody
11/9/2015 11:52:37 am

Love the recipe. Looks like a quick yummy cookie 💗. Just curious no cocoa powder?

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Felicity link
11/9/2015 01:00:35 pm

Hi there, Melody! Thank you for your kind words. I appreciate the note about the cocoa powder. You're right,I totally forgot to include that item when typing up my recipe from my written notes. I just corrected it, and we need there is 1 cup of cocoa powder for this recipe. I am grateful for your feedback, and have a nice week!
-Felicity

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Lura link
11/9/2015 12:46:25 pm

Can gluten free flour be used? And coconut sugar?

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Felicity link
11/9/2015 01:04:29 pm

Hi Lura! While I am not experienced with gluten-free baking, my impression is that yes, you can sub gluten-free flour, as long as it's a complete mix or 'blend' so that it rises well. (Here's a good source I just found: https://glutenfreegirl.com/a-guide-to-gluten-free-baking/?v=7516fd43adaa) And yes, you can definitely use coconut sugar instead of cane sugar. Good idea! Thanks for your questions, and let me know how the baking goes!

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Ann Brown
11/9/2015 12:47:37 pm

What is measurement for chocolate chips?? 1/3 bag or 1/3 cup?? thanks!

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Felicity link
11/9/2015 01:07:15 pm

Hello! Thanks for your question- I appreciate your asking. It's definitely 1/3 cup of chocolate chips for this recipe, but I do not discourage you from using 1/3 of a bag (because more chocolate chips is usually a good thing, right?!). Sorry for not being more careful when I typed up my recipe notes. I just corrected it. Have a great day!

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     I'm Felicity, college junior who thinks about cooking vegan foods a lot more often than I actually cook (which is pretty much never because it's either a dining hall or microwave noodles for me).

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    NOTE: The views expressed on all pages of Tofu For Thought are mine (Felicity's) only, and I do not try to speak for anyone but myself and from my own experience.
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