I don’t usually bake vegan food because I don’t trust it. I always think it will be terrible. However, a friend of mine from college recommended this recipe to me. He liked them; his roommates liked them. Thus, I decided to try them. They came out delicious.
The cookies were less raspberry-y than I expected. There really was only a hint of raspberry. They are very chocolatey and get a little crispy as you let them cool.
Vegan Chocolate Raspberry Cookies (made about 17 cookies)
1/4 c. raspberry jam
2 Tbsp. and 2 tsp. [1/6 c.] canola oil
1/2 c. sugar
1 tsp. vanilla extract
1/4 c. and 1 Tbsp. cocoa powder
3/4 c. flour
1/8 tsp. baking soda
1/8 tsp. salt
(obviously the last two ingredients must be estimated)
Lightly grease a baking sheet. Preheat oven to 350 F.
Mix together jam, oil, sugar, and vanilla extract in a large mixing bowl.
In a separate bowl stir together remaining ingredients (cocoa powder, flour, baking soda and salt).
Slowly add dry ingredients to jam mixture stirring as you combine.
Once ingredients are completely combined and mixed well, separate dough into small balls and flatten onto cookie sheet.
The cookies don’t spread much so you can place them close together.
Bake for 10 mins.