Chewy Chocolate Raspberry Cookies

I have nothing against the vegans of the world. I have nothing against the raw foodies or the vegetarians. In fact, I have a lot of respect for those who follow a specific diet. (I'm trying REEEEEEEEEEAAALLY hard not to offend anyone here!)

I, however, am not one of them. My body does best when I eat what I crave in moderation. If I want a cookie,  I eat a cookie. That's why, until now I have not made anything vegan. I have a friend who does a lot of vegan baking and comes up with the most original recipes! It blows my mind! I, however, stick to butter and eggs because I am not vegan and want my real cookie.

Until now.

I was craving something with raspberry and chocolate together, because it is simply such a divine combination. I came across a recipe that just so happened to be vegan. After scratching my head and staring at my computer screen long enough, I decided it was time to take the leap into vegan-ness.

I was completely blown away by these cookies. They were moist and soft and chewy and amazing. I have to mention again how moist they were because I thought they would be pretty dry since there wasn't any butter or eggs. Not so. This is definitely a recipe I will come back and make again. I also added chocolate chips just for kicks.



Chocolate Raspberry Cookies (vegan) from Koko's Kitchen

1/2 cup raspberry preserves

1 cup sugar

1/3 cup canola oil

1 tsp vanilla extract

1 tsp almond extract

1/2 cup plus 2 tbsp unsweetened cocoa powder (sifted if clumpy)

1 1/2 cups all purpose flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

Preheat oven to 350 degrees, lightly grease cookie sheet.

In a large mixing bowl, stir together raspberry preserves, canola oil, sugar, vanilla and almond extracts.

In a seperate mixing bowl, sift together the other ingredients. Add the dry to the wet in 3 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. Add the chocolate chip and mix until incorporated.

Roll the dough into walnut size balls and then flatten them with your hands into 2 1/2 inch diameter discs. Place on a cookie sheet and bake for 10 minutes.

Remove from oven and let cool 5 minutes and then transfer to a cooling rack.