2 1/2 sticks dairy-free margarine

1 c. brown sugar

1 c. white sugar

4 T. water

2 t. egg replacer (equivalent to 2 eggs)

2 t. vanilla

3 c. flour

1 t. baking soda

1 t. salt

6 oz. bittersweet chocolate chips

1/2 c. chopped dried cherries

Preheat the oven to 375º F

Cream together margarine and sugars. Add vanilla, water and egg replacer and mix until blended.

Combine the flour, baking soda and salt in a large measuring cup. Stir to combine. Add to the butter and sugar mixture and blend until combined. Stir in chips and cherries.

Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Bake for 10 min., rotating front-to-back and top-to-bottom halfway through the cooking process. Remove from oven and allow to cool on cookie sheets for 5 min. before removing to a wire rack to cool completely.

Betty Crocker's Best of Baking, p. 126

Yield: 69 cookies (104 calories each)