Day 5: Cherry Almond Drop Cookies
The 12 Days of Vegan Christmas Cookies
Ok, I have to level with you. There is nothing particularly Christmas-y about these Cherry Almond Drop Cookies. Other than the fact that I make them every year for Christmas. I absolutely adore them. They have a rich almond flavor reminiscent of my Godmother’s amaretti cookies. They’re crisp on the outside, and chewy on the inside. And the dried cherries and cute little garnet specs that slightly sweet, slight tart bite to them.
I suppose you could make them any time of year, but I really like adding these to my Christmas Cookie Platter. They aren’t overly sweet and have a great flavor, and are a nice alternative for people who don’t like frosted or glazed cookies. Plus they make great gifts, who would love to receive a box of these?
- ⅓ cup canola oil, or melted coconut oil
- ⅓ cup sugar
- ⅓ cup brown sugar
- 3 tablespoons unsweetened almond milk, or other non-dairy milk
- 2 teaspoons ground flax seeds
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup chopped almonds
- ¾ cup dried cherries
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of an electric mixer, mix together the flax seeds and almond milk until beginning to thicken.
- Add the oil, extracts and sugars and beat until smooth.
- In a medium bowl whisk together the flour, baking soda, baking powder, and kosher salt.
- With the mixer on low, slowly incorporate the flour mixture, mixing until almost completely incorporated and just a few streaks of flour remain. It may seem like there isn't enough dough for the cherries and almonds, don't worry, you've done everything right!
- Add the chopped almond and dried cherries and pulse a few times until completely incorporated without overworking the dough.
- Using a small cookie scoop, divide the dough among the prepared baking sheets, spreading the cookies about 2-inches apart.
- Bake until the edges are lightly golden, about 14-15 minutes. Allow to set on the baking sheet for 5-10 minutes before transferring to a cookie sheet to cool completely.
- Once cool, the cookies can be stored in an airtight container.