Vegan Cherry Almond Cookies

I poached this palatable, pretty much, perfect recipe from a good friend back in Philly. It's far from complicated, and the results have been consistently incredible. I've witnessed non-vegans devour these delectable delicacies as if they suddenly found themselves, mid-mastication, in the midst of a spontaneous magic act where they are desperately trying every sleight of hand trick in the book to make as many cookies as possible disappear right before the eyes of an unassuming audience. 

Despite promising more than a few people I'd bake more than a few batches, I haven't had the chance to try these out in Japan yet. I'm not exactly sure how difficult the ingredients will be to procure here, but again, it doesn't really require anything all that complicated to begin with, so I remain confident that it won't take Houdini to pull off this trick. Feast your eyes on the astonishing third act prestige: 

Vegan Cherry Almond Cookies!!!

I've skipped the almond extract every time I've made them, because they already have fresh almonds in them, so why bother? The taste, to the best of my knowledge, hasn't suffered. The texture turns out to be far fluffier than the majority of other vegan cookie recipes I've tried in the past, so in tandem with impeccable taste & tantalizing tactility—not to mention a timeframe, from start to finish, that pleasantly puts these treats in edible order in under thirty minutes—this treasured recipe trumps the cookie competition by a swift mile. 


Onto the recipe...

Vegan Cherry Almond Cookies

1/3 cup canola oil

1/3 cup sugar

1/3 cup firmly packed brown sugar

3 TBSP nondairy milk

2 tsp. Ground flax seed

1 tsp. Pure vanilla extract

½ tsp. Almond extract

1 cup all-purpose flour

¼ tsp. Baking soda

¼ tsp. Salt

¾ cup slivered almonds

¾ cup dried cherries

1. Preheat oven to 350°F. Grease your pan(s).
2. In a large bowl, use a fork to vigorously mix oil, sugars, nondairy milk, flax seeds, extracts. Sift in flour, baking soda, and salt: mix. Add the almonds & cherries and mix well.
3. Drop by Tablespoons onto the baking sheets, about 2 inches apart. Bake for 10-12 minutes. Be mindful of this "10-12 minutes" window if you want to take full advantage of that "fluffy" finished feature. 

Enjoy!