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Whole Wheat Chocolate Chocolate Cherry Pecan Cookies

Posted Nov 25 2008 10:19am
As I mentioned in an earlier post, I did a lot of baking over the weekend for a project that I am working on. I've gotten a few spiced bread recipes down (nothing special, just basic pumpkin and zucchini bread recipes, I just used whole grain spelt flour), have worked on brownies and blondies (they need a little work before I blog about them), so over the weekend, I focused on cookies. And who doesn't like cookies?

These are really good - but really, really rich. I was only able to eat one and I was more than satisfied. I love dark chocolate and this is a great way to highlight an excellent, high quality bar of the dark stuff. I took some of these, and the other cookies I will be posting about over the coming days, to my coworkers. They seem to be enjoying them so far!

This recipe was modified from here. I made the recipe dairy free and whole grain - oh, and I halved it because I was making tons of other cookies too.

The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Whole Wheat Chocolate Chocolate Cherry Pecan Cookies

Makes about 12 large cookies

6 tbsp Earth Balance
1 tbsp pure vanilla extract
1/4 packed brown sugar
1/2 cup organic raw sugar
1 egg or egg replacer ++
1/2 cup + 2 tbsp whole wheat pastry flour
6 tbsp dutch processed cocoa powder
1/4 +1/8 tsp baking soda
1/4 tsp salt
2 ounces 71% cacao fair trade organic chocolate (I used 3/4 of a 3.5 oz bar), chopped
1/2 cup dried cherries
1/2 cup pecans, chopped

Preheat oven to 375.

Combine Earth Balance, vanilla, sugar, and egg (or replacer) with an electric mixer.

Slowly add the remaining ingredients except the chocolate, cherries, and pecans.

Once dough well blended, stir in chocolate, cherries, and pecans.

Drop by rounded tablespoons a few inches apart on a cookie sheet.

Bake for 12-14 minutes.

Brett also had a great idea on how to "up" these cookies' visual appeal. He thought it would be neat to make the cookies a lot smaller, and rather than mixing the cherries in the batter, putting one in the center of each cookie like a thumbprint cookie. I think we might have to try that.

'Til next time.
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