- 1/2 cup soy milk
- 1/2 cup agave nectar
- 1/2 cup safflower oil
- 1 t. vanilla
- 1/4 t. almond extract
- 1 cup unbleached flour
- 1 cup whole wheat pastry flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 3/4 cup vegan chocolate chips
- 1/3 cup dried cherries or cranberries
- 1/ 2 cup coconut
- 1/3 cup sliced almonds or chopped walnuts (optional).
In a large bowl, whisk the soy milk, agave nectar, oil, vanilla, and almond extract. Add both types of flour, baking powder, baking soda, and salt, and stir well to combine. Fold the dried cherries, coconut, chocolate chips and optional nuts into the cookie dough. Place small balls of dough onto nonstick pan and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned around the edges.
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