When our weekend visitors turned out to include a vegan and someone with a chocolate allergy I had to rethink my chocolate chunk cookie baking plan. It turns out that quite a few people get migraines after eating chocolate, so it’s useful to have a back up plan. Whist oatmeal raisin cookies were an option I was out of raisins, and wanted something a bit more festive than plain sugar cookies with what I had in the cupboards.
Marzipan and glace cherries were left over from a Stollen baking project so I made these quick and easy cherry almond cookies.
Do double check your cherries’ ingredients, as although you’d hope they were at least vegetarian, until a few years ago some were still colored with animal based dyes. This practice has largely died out as people don’t want garishly colored cherries, but product formulations vary by country so read the label before declaring your cherries to be veggie or vegan.
Cherry Almond Cookie Ingredients
- 1/2 cup vegan margarine
- 1/2 cup brown sugar
- 3 tbsp corn/golden syrup
- 1 tsp almond essence
- 1 and 1/2 cups all purpose wholewheat flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup chopped glace cherries
- 1/2 cup marzipan chopped into 1/4 inch cubes
Cherry Almond Cookie Recipe Instructions
- Preheat the oven to 350F/180C/Gas 4
- Chop the cherries and marzipan and set aside
- Melt together the butter, sugar, syrup and almond essence in a pan over a low heat
- Keep stirring until all of the sugar has dissolved
- Remove from the heat and add the salt, flour and baking powder
- Stir until the dry ingredients have been fully absorbed
- Set aside for a few minutes to cool slightly
- Meanwhile lightly grease two cookie sheets
- Stir in the marzipan and cherry pieces whilst the mix is still warm enough to be pliable
- Check that the mix is cool enough to handle, if not, wait a few more minutes
- Divide the mix into about 12-15 walnut sized balls, rolling them in your hands
- Place on the cookie sheets with plenty of room to spread out
- Bake for 10 minutes
- Take the cookies out of the oven and leave for five minutes to ‘set’
- Carefully slide the cookies off the baking sheet and transfer to a wire cooling rack
- Do try and wait until they’re cool enough to eat.
Pop them in some cute cookie boxes to share with friends and family.