Chocolate Cherry Chews
1 cup soy flour or light bean flour
1 1/2 cup potato starch flour
1/3 cup cornstarch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 1/2 sticks margarine or butter
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
2 tablespoons milk or nondairy liquid (Barbara used flax milk)
2 egg whites
1/3 cup cocoa powder
1 cup toasted pecans or walnuts
1 cup dried cherries or cut up appricots
1. Preheat oven to 350°. Lightly grease 2 cookie sheets.
2. In a medium bowl, whisk together soy (or bean) flour, potato starch flour, cornstarch, xanthan gum and baking soda. Set aside.
3. In a large mixing bowl, cream the margarine, add the sugars and beat until fluffy. Add the vanilla, milk and egg whites and beat well. Mix in the cocoa until just incorporated. Fold in the flour mixture, add nuts and cherries (or apricots). Do not beat.
4. Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes. They may seem a little soft but don’t worry, they’ll remain nice and chewy. Transfer to cooling rack after a few minutes and let cool completely.