½ cup water
1 ½ Tablespoons Egg Replacer Powder
2 ¼ cups sugar
1 cup Regular Vegan Butter or 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 your 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, Vegan Butter, 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.
This recipe makes about 16 Vegan Chocolate Cherry Bomb Cookies.
This Vegan Chocolate Coconut Macaroon recipe is based on the fact that chocolate and coconut is one of the best flavor combinations ever known. These vegan macaroons feature brown rice syrup and a touch of vanilla extract to let the chocolate and coconut flavors really shine.
1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt
3 cups shredded coconut, unsweetened
½ cup cocoa powder, sifted
6 Tablespoons all-purpose flour
Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.
In another medium mixing bowl, sift in the cocoa powder, all-purpose flour and whisk them together.
Transfer the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you'll probably need to mix it with your hands. Continue mixing until the dough is well mixed.
Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.
This recipe makes about 20 Vegan Chocolate Coconut Macaroons.
This Vegan Banana Chocolate Chip Cookie recipe takes advantage of the binding and flavor enhancements of all those bananas you have in your freezer. These vegan cookies also feature cashew butter, almond butter, rolled oats, a touch of vanilla extract and a generous addition of chocolate chips.