Chewy Chocolate-Raspberry Cookies |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Soft, chocolately, vegan cookies. From Veganomicon. 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.
|
|