I used to own a vegan baking company called Enchanted Oven Baking Co. This Chocolate Cherry Bomb Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all it's glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.
Brown rice syrup, cocoa powder, a touch of almond extract and just the right amount of chocolate chips and dried Ranier cherries really bring out the best in these dense, chewy chocolate brownie cookies.
Please Note: For best results it's crucial that this recipe is followed exactly.
½ cup water
1 ½ Tablespoons Egg Replacer Powder
2 ¼ cups sugar
1 cup margarine, melted
1/3 cup brown rice syrup
1 ¼ teaspoons vanilla extract
½ teaspoon salt
¼ teaspoon almond extract
¾ cup dried Ranier cherries
¼ cup chocolate chips
1 cup + 2 Tablespoons cocoa powder, sifted
2 ¾ cups whole wheat flour
1 cup soy flour
1 teaspoon baking powder
Preheat the oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder.
In a large mixing bowl, mix together the sugar, margarine, brown rice syrup, vanilla extract, salt and almond extract. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the Ranier cherries and chocolate chips.
In another medium mixing bowl whisk together the whole wheat flour, cocoa powder, soy flour and baking powder.
Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.
Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the cookies down to ¾ inch height. Bake for 28 minutes, switching the sheets on the oven racks after 15 minutes for even baking. The cookies are done when little cracks are visible.
These cookies are very sensitive to over baking.
Makes about 16 cookies.