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We got Color Me Vegan from the library a few weeks ago and I’m having a hard time bringing it back. We saw these and knew they were going to have to be made eventually. Time has slipped away so me and Penny made them this morning and they are fantastic. Definitely junk food but I’m down with that every now and again.

Chocolate Cherry Cookies

(adapted from Color Me Vegan)

wet ingredients:

1 flax egg (1 Tbsp. ground flax seed whisked with 3 Tbsp. hot water, left to sit for 5 minutes)

1/2 cup vegan margarine (I use Earth Balance)

3/4 cup vegan sugar

1-1/2 tsp. vanilla extract

dry ingredients:

1-1/2 cups whole wheat pastry flour

1/2 cup unsweetened cocoa powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

top with:

24 small maraschino cherries (or 12 large ones cut in half)

1/2 cup chocolate chips

1/4 cup non-dairy milk

1 Tbsp. cherry juice

In a medium mixing bowl mix the flax egg, margarine and sugar with a electric mixer on medium speed until well combined. Add the vanilla and mix again until vanilla is mixed in.

Add the dry ingredients to the wet and combine either with the mixer or by hand (you will have a very thick dough).

Roll the dough into 24 equal balls and place them on 2 baking sheets about 2 inches apart. Make an indentation in them using your thumb and insert a cherry pressing gently.

In a small saucepan over low heat melt the chocolate chips with the milk, whisking constantly until fully melted and smooth, add the Tbsp. of juice from the cherries. Cover each cookie with a tsp. or so of the chocolate mixture.

Bake in a 350 degree oven for about 15 minutes. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.