Vegan Chocolate Cherry Cookies
These vegan chocolate cherry cookies combine two of the best flavors around: deep dark chocolate and tart, juicy cherries. The cherries are cooked down first until they caramelize slightly, then folded right into the chocolate dough for pockets of fruity sweetness in every bite. No eggs, no dairy, and so easy to put together. They bake up with slightly crisp edges and a fudgy, chewy center. Love chocolate cookies? Also try my Vegan Chocolate Cookies, Espresso Chocolate Chip Cookies, or Chocolate Crinkle Cookies.
Eggless Dairy-Free Chocolate Cherry Cookies
Ingredients
Cherry Filling
- 1/2 cup (100 g) Frozen Pitted Cherry
- 1 tbsp (12 g) Granulated White Sugar
- 1 tsp (5 ml) Lemon Juice
Cookies
- 1 cup (140 g) All-Purpose Flour
- 1 tbsp (7 g) Cocoa Powder
- 1 tsp (4 g) Baking Powder
- 1/2 cup (100 g) Brown Sugar
- 1/2 cup (120 ml) Vegetable Oil
Instructions
Cherry Filling
- Place pan on medium low heat.
- Add cherry to the pot. Then add sugar and lemon juice.
- Crush cherries using fork or potato masher.Cook on low heat until mushy, about 3-5 minutes.
- Remove from heat and set aside to cool down.
Cookies
- Preheat oven to 350oF (180oC).Line baking tray with parchment paper and set aside.
- To a bowl, sieve in flour, cocoa powder and baking powder.
- To same bowl, add brown sugar and oil.
- Scoop dough onto baking tray. Roll dough into a ball, about 40g.Then using a spoon press down on each ball, making a deep well in the middle.
- Bake in preheated oven to 350oF (180oC), rack middle position, for 10-12 minutes.
- Let cookies down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
- Using a spoon, add some cherry filling in the middle of the cookies.
