Chewy Chocolate-Raspberry Cookies

Total Time
45mins
Prep 35 mins
Cook 10 mins

Soft, chocolately, vegan cookies. From Veganomicon.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350. Lightly grease cookie sheet.
  2. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
  3. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
  4. Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
  5. Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.
Most Helpful

Absolutely cured that craving for chocolate brownies when I was out of eggs and milk and too lazy to drive to town. I will definitely make this again, probably several times. Thinking about switching the sugar for a sugar substitute to reduce calories, although since one cookie satisfies, it's no big deal. Maybe I'll shape them more like a thumbprint cookie and put a touch of raspberry preserves in the middle next time. YUM!

Bay Haven Inn August 19, 2014