- 2½ cups whole wheat pastry flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup palm sugar
- ½ cup evaporated cane juice or turbinado sugar
- ¾ cup non-hydrogenated buttery spread
- ¾ cup coconut oil
- ¼ (2 oz) cup ice water
- 1 teaspoon molasses
- 2 teaspoons vanilla extract
- 1 cup (approx. 6 oz) chocolate chips
- ½ cup pecans, halves and pieces, roughly chopped
- ½ cup dried cherries
Ripe Tip: Using coconut oil or non-hydrogenated buttery spread will affect the final outcome of your cookie. If you opt to use all coconut oil, the cookies will spread a lot with baking, and be very crispy once cooled. If baked with a non-hydrogenated buttery spread, the cookies will not spread as much (they will still spread so I don’t recommend flattening the dough before baking), or be as crispy. Personally, I like the 50/50 mixture of using both the best.
Heat oven to 375º
In a large mixing bowl, sift together flour, baking soda, salt, and ground cinnamon.
In a stand mixer, cream together sugars with coconut oil and/or non-hydrogenated buttery spread until fluffy about 5 minutes. With the mixer still on, add in water, molasses, and vanilla extract. With the mixer still on, in 3 to 4 batches, add the flour mixture to the wet mixture until all ingredients are well incorporated, scraping down the sides of the bowl as needed. Stir in chocolate chips, chopped pecans, and dried cherries.
On a sheet tray lined with parchment paper, scoop out 1 tablespoon of dough at a time, keeping about 2 inches between cookies to allow room for spreading. Bake for 9 to 12 minutes until edges are just browned and dough is set. Transfer to cooking rack to cool.
Ripe Tip: For my oven, the cookies baked on the bottom rack were done at 9 minutes, whereas the cookies baked on the top rack took 12 minutes.