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Eggless Dairy-Free Chocolate Cherry Cookies

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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.

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