Recipe by angelreed
Soft, chocolately, vegan cookies. From Veganomicon.
Top Review by Bay Haven Inn
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!
- 1⁄2 cup raspberry preserves
- 1 cup sugar
- 1⁄3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1⁄2 cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat the oven to 350. Lightly grease cookie sheet.
- In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
- 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.
- 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.
- 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.