Chewy Chocolate Raspberry Cookies
Soft, chocolately, vegan cookies. From veganomicon.
Steps
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.
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.
Ingredients
raspberry preserves, sugar, canola oil, vanilla extract, almond extract, unsweetened cocoa powder, all-purpose flour, baking soda, salt