Black Forest Cookies
I am using the Plant Based Egg Egg replacer by Freely Vegan (as I have been for most of my recipes lately) I think it is the best but if you do not want to buy it or cannot get it, you may use another proprietary blend instead, however I have not tested it with another egg replacer, so results may vary slightly.
Serves: 24
  • Semi Sweet Vegan Chocolate finely chopped 1 cup packed (113g)
  • Unsalted Butter 2½ Tablespoons (35g)
  • Granulated Sugar ¼ cup (50g)
  • Strong Brewed Coffee (cold) 2 Tablespoons
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour ½ cup + 2 Tbs (78g)
  • The Plant Based Egg Egg replacer by Freely Vegan 4 teaspoons *see note above
  • Baking Powder ¼ teaspoon
  • Salt pinch
  • Dried Cherries ¾ cup (100g)
  • Cherry Brandy or for alcohol free use Cherry Juice approx ½ cup
  • Mini Chocolate Chips ⅓ cup (65g)
  1. Pour cherry brandy or juice over dried cherries and let stand for about 30 minutes to overnight, drain, discard liquid
  2. Melt chocolate with the salt and vegan butter- cool slightly
  3. In a large mixing bowl combine granulated sugar, vanilla extract and cold coffee, whisk smooth.
  4. Add melted chocolate & vegan butter mixture, whisk smooth
  5. Add flour, egg replacer and baking powder, mix just until combined.
  6. Add the drained plumped cherries and chocolate chips and mix to combine.
  7. Refrigerate for at least 1 HOUR.
  8. Scoop with a #100 scoop and place on a parchment lined sheet pan spaced approximately 2" apart.
  9. Dust with powdered sugar *optional
  10. Bake in preheated 350°F oven for about 12-14 minutes
  11. When they are cool dust with more powdered sugar to spruce them up a bit *optional
Store at room temperature in an airtight container for up to 1 week.

Freeze for 1 month
Recipe by Gretchen's Vegan Bakery at