Love these cookies I adapted from Veganomicon. I made the already vegan cookies into naturally sweetened ones and used the healthier coconut oil instead of canola and swapped out most the white flour for whole wheat. Love the texture of the raspberry seeds in the soft cookie.
1/2 cup raspberry preserves
1/2 cup maple sugar (or 1 cup sugar)
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened cocoa powder (sift if clumpy)
1 cup whole wheat flour
1/2 cup white flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350*. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, 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 cookie sheet (they need be only 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.
adapted from Veganomicon
makes 2 dozen
time: 35 minutes