Sweet and chewy. Hooray for cookies! And even more hoorays for ice cream sandwiched in the middle!
Yield: 12 cookies
- 1/2 cup (80 g) dried cherries;
- 1/4 cup (60 ml) Kirsch;
- 1/4 cup (56 g) nondairy butter;
- 1/4 cup (60 g) soy or other nondairy yogurt;
- 1/2 cup (100 g) granulated sugar;
- 1/2 cup (110 g) packed light brown sugar;
- 1 teaspoon pure almond extract;
- 1 teaspoon pure vanilla extract;
- 1/2 cup (48 g) almond meal;
- 1 cup (78 g) quick-cooking oats;
- 1/2 cup (68 g) all-purpose flour;
- 1/4 cup (30 g) whole-wheat pastry flour;
- 1 teaspoon ground cinnamon;
- 1/2 teaspoon baking powder;
- 1/4 teaspoon fine sea salt.
- 1 hour before preparing the cookies, place cherries in a small bowl, and combine with Kirsch. Stir halfway through soaking time. Drain well, set aside.
- Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
- With an electric mixer, cream butter, yogurt, and sugars. Stir in extracts and almond meal.
- Place the oats in a medium bowl, and sift flours, cinnamon, baking powder, and salt on top. Stir to combine.
- Stir dry ingredients into wet. Stir in cherries.
- Divide dough into 12 equal portions, using about 3 tablespoons (57 g) worth of dough. Place on cookie sheets, about 1 inch (2.5 cm) apart. Flatten a little, as the cookies don’t spread a lot while baking.
- Bake for 17 minutes, or until the edges are golden brown. Wait a few minutes before transferring them to a wire rack to cool completely.