Cherry-Walnut Cookies
Not only are these cookies low fat and delicious, but they offer health benefits as well thanks to nutrient-dense cherries and walnuts. 1/2 cup of dried cherries can be substituted for the fresh cherries in the recipe. Also, other fruits and nuts may be substituted in the recipe to suit personal tastes.
April 7, 2010
Makes 3 dozen
What you need:
- 3/4 cup turbinado sugar (or beet sugar)
- 1/2 cup applesauce
- 1/3 cup apple juice or water
- 1/4 cup vegan margarine
- 1 tablespoon liquid lecithin
- 1 teaspoon orange zest
- 1 teaspoon. vanilla
- 1/2 teaspoon almond extract
- 3 cups brown rice flour
- 2/3 cup arrowroot
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen cherries, pitted, and roughly chopped
- 1/2 cup walnuts, roughly chopped
What you do:
- Line two cookie sheets with parchment paper and set aside. In a large bowl, place the sugar, applesauce, apple juice, margarine, lecithin, orange zest, vanilla, and almond extract, and stir well to combine. Add the flour, arrowroot, cinnamon, baking soda, and salt, and stir well to incorporate the dry ingredients. Fold in the chopped cherries and walnuts.
- Working in batches, drop the cookie dough by tablespoonfuls onto the prepared cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned around the edges and on the bottom. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. Repeat the baking procedure for the remaining dough. Store in an airtight container.
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