Eggless Dairy-Free Chocolate Cherry Cookies
These chocolate thumbprint-style cookies pair a cocoa cookie base with a homemade cherry filling. Cook pitted cherries with sugar and lemon juice, then spoon the cooled filling into the wells of the baked 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.