Vegan Chewy Chocolate Raspberry Cookies -

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Vegan Chewy Chocolate Raspberry Cookies

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By Isa Chandra Moscowitz and Terry Hope Romero

Posted February 26th, 2009

This article is reprinted with permission from Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz, (2007, Da Capo Press)

Veganomicon: The Ultimate Vegan Cookbook

Author Notes:	It's official -- everyone loves the combination of chocolate and raspberry. These cookies are soft, dense, chewy, and just a little puffy. They're wonderful as ice-cream sandwich cookies.
Ingredients:	1/2 cup raspberry preserves 1 cup sugar 1/3 cup canola oil 1 teaspoon pure vanilla extract 1 teaspoon almond extract 1/2 cup plus 2 tablespoons unsweetened ccoa powder (sifted if clumpy) 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt
Instructions:	Time: 35 Minutes Makes 2 Dozen Preheat the oven to 350°F. Lightly grease a 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, pliable dough. Roll the dough into walnut-sized balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need to only be 1/2-inch apart because they don't spread out when baking). 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 ice cream. Or three.