Chewy Chocolate-Raspberry Cookies

Soft, chocolately, vegan cookies. From Veganomicon.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 Cookies

Ingredients

• 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

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.