Vegan Chocolate Cherry Bomb Cookies
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 its 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, 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.
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Vegan Chocolate Cherry Bomb Cookie Recipe
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
1) Combine the water and egg replacer
Preheat your oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder.
2) Mix the flavor building ingredients
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.
3) Whisk together the dry ingredients
In another medium mixing bowl whisk together the whole wheat flour, cocoa powder, soy flour and baking powder.
4) Build the dough
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.
5) Bake the vegan cookies to perfection
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.
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Made this recipe, except using normal organic dried cherries. They turned out a bit too sweet for my tastes (they are sweetened with apple juice). My genius addition was about 1 tbsp of chipotle sauce (I skipped the almond extract). The cookies don't taste like chipotle (or particularly smoky), but they do taste absolutely delicious. I think there could be a little more chocolate chips...
Although this recipe looks delicious I'm confused how it's vegan consider it includes margarine and chocolate chips.
Trying to bake these and we're confused on the water part of the recipe. We used the 1/2 cup water on step one then you mention water in step two but don't say how much.
So how much water do we put in on the second step?
My flatmates think vegan stuff is weird...so I didn't tell them these cookies were vegan, and they're gobbling them up as I type! Muhaha :-). Thanks for a great recipe! (By the way, I just used the same amount of store-bought egg substitute, and it worked just fine- can't wait to try the home-made version though!).
These cookies were sooo delicious. I didn't have all the ingridients, like soy flour and chocolate chips so I don't really know how they are supposed to taste. But I bet the original recipe is so much better =)