Chocolate Cherry Cookies

Adapted from The Native Foods Restaurant Cookbook, by Tanya Petrovna 
(Shambhala, 2003).

2 cups unbleached or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon sea salt
1 1/2 cups organic sugar
1/2 cup maple syrup
1/2 cup nondairy trans-fat-free margarine or vegetable shortening
1/2 cup sunflower oil
1/2 cup canned coconut milk
2 teaspoons vanilla extract
3/4 cup pecan or walnut pieces
3/4 cup chocolate chips
1/2 cup dried sweet cherries (chopped if large) 

1. Preheat oven to 300F. In a mixing bow, combine flour, baking soda, and sea 
salt. 

2. In a separate bowl, cream sugar, maple syrup, margarine, oil, coconut milk, 
and vanilla. Gradually mix in dry ingredients. Stir in pecans, chocolate chips, 
and dried cherries. 

3. Drop in spoonfuls on cookie sheet and bake for 20 minutes. 

Makes 3 dozen

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