1 c. all purpose flour
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup canola oil
1 1/3 cup Succanat
1/3 cup nondairy milk
1 T ground flax seeds
2 tsp. vanilla extract
1/2 cup chopped almonds
3/4 cup dried cherries
In a sifter or sieve, place the flours, soda and salt. In a large bowl, beat together the oil, succanat, milk & flax, and vanilla. (I use a hand held blender for this step). Fold in the flour mixture and mix to moisten a bit and then add almonds and cherries.
Drop onto a greased cookie sheet. If you want them chewy, leave them in a mound. If you want a crispier cookie, spread them out with the back of a spoon.
Bake for about 14 minutes at 350 degrees.
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