I told you I was turning raspberries into a recreation.
These cookies are too rad not to share. They are from the Veganomicon cookbook, which is like my bible. I have altered this recipe a million times, and it is always delicious. As you can see by my picture, I improvised with coconut rather than cocoa. But I leave you with the original recipe to do as you please. Just don’t forget to go check out Isa Chandra Moskowitz at Post Punk Kitchen, as she is the punk that came up this recipe, and virtually all other things cool in veganism. Once you try these cookies, I guarantee you will want to purchase this cookbook.
VEGANOMICON: CHOCOLATE RASPBERRY COOKIES
Makes 2 dozen cookies
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract (I highly recommend omitting this or using chocolate extract in it’s place)
1/2 cup plus 2 tablespoons sifted unsweetened cocoa
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350. Line a cookie sheet with parchment. In a large mixing bowl, combine the raspberry preserves, sugar, canola oil, vanilla, and almond extract. In a separate bowl, sift together the cocoa, flour, soda and salt. Now add the dry to the wet in three separate batches. When you get to the last batch you might need to use your hands to work it into a soft and pliable dough. Roll dough into walnut size balls, flatten slightly — they should be 2 1/2 inches in diameter — and place 1/2 inch apart (they do not spread) on cookie sheet. Bake for 10 minutes. Remove from oven and let cool for 5 minutes and then transfer to cooling rack to cool completely.