INGREDIENTS:
2/3 cup slivered almonds
1/2 cup sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
dash of cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup coarsely chopped dried cherries
1 cup all-purpose flour
2 tablespoons canola oil
1 tablespoon water
1/2 C egg substitute
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 4 oz. bar of your favorite dark chocolate
DIRECTIONS:
1. Preheat oven to 350°F.
2. In a food processor, grind almonds and sugar, pulsing until the almonds are chopped small, about like this:almonds
3. Add oats, cinnamon, cloves, salt and baking powder, pulse a few more times to combine. Transfer the mixture to a large bowl. Add cherries and flour; mix to combine.
4. Add oil, water, egg substitute, vanilla and almond extracts; mix with a wooden spoon until well incorporated.
5. Shape the dough into walnut-size balls with your hands and place about 2 inches apart on a large, ungreased baking sheet.
6. Bake until the bottoms are golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
7. Break up the chocolate bar in a small glass bowl. Microwave 15-20 seconds, stir. Repeat until chocolate has melted. Set the rack of cookies over waxed or parchment paper. Drizzle chocolate over cookies with a fork. Refrigerate the cookies for a few minutes to help set the chocolate if necessary.
Source: Vermont Cookie
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