Chewy Chocolate-Raspberry Cookies

Chef #718118's Note:

Soft, chocolately, vegan cookies. From Veganomicon.

• Total Time: 45 mins
• Prep Time: 35 mins
• Cook Time: 10 mins

Ingredients:

Serves: 24

Yield: 24.0 Cookies

• ½ cup raspberry preserves
• 1 cup sugar
• 1⁄3; cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup unsweetened cocoa powder
• 2 tablespoons unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt

Directions:

1. Preheat the oven to 350. Lightly grease cookie sheet.
2. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
3. 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.
4. Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
5. 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 icecream.