I'm so excited! I just "veganized" my first cookies! The original recipe is from the Taste of Home magazine. My "mother-in-law" makes these every year for Christmas and they have always been my favorite. Since deciding to make the switch to eliminating dairy products, I had to take matters into my own hand and try to adapt this recipe. First try was a success!!! (I was really expecting a total disaster!)
Chocolate-Covered Cherry Cookies
- 1/2 cup Earth Balance Buttery Spread
- 1 cup sugar
- 1 mashed banana
- 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 24 maraschino cherries, blotted dry
FROSTING:- 1 cup (6 ounces) vegan semisweet chocolate chips
- 10 oz silken tofu
- 1/2 teaspoon of vanilla extract
- 1 to 3 teaspoons maraschino cherry juice
Directions
- In a bowl, cream together butter and sugar until fluffy; beat in banana and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on un-greased baking sheets. Push one cherry halfway into each ball.
- For frosting, melt chocolate chips and silken tofu in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).
- Bake at 350° for about 15 minutes. Cool on wire racks. Yield: about 2 dozen
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