These cookies combine that classic home-made chocolate chip cookie taste with chewy dried cherries and crunchy buttery pecans!
Recipe by Dreena Burton.
ingredients
directions
Preheat oven to 350°F (176°C).
In a bowl, combine the dry ingredients, sifting in the baking powder and baking soda, mixing well.
In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then mix in the oil and cherries. Add the wet mixture to the dry, and stir through until just well combined (do not over mix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Note: Look for a sifted spelt flour, or sift yourself through a fine sieve to remove any grainy textures. If you prefer to use wheat flour, you can use unbleached all-purpose flour (or whole-wheat pastry flour). You will need less flour though; 1 scant cup of unbleached flour (about 1 cup less 1 tbsp) to replace the spelt flour.
Note: The almond extract echoes the flavor of the dried cherries. If you aren’t overly keen on almond extract, try these cookies with just ½ or ¾ tsp the first time round.
Idea: Make a really special dessert treat: ice cream cookie sandwiches. Using two cookies that have been completely cooled in the refrigerator, spread some softened soy ice cream on the underside of one cookie, then place the other cookie on top. Wrap in plastic wrap and freeze until firm!