Categories: cookies, vegan

Ingredients

• 1/2 c raspberry preserves
• 1 c sugar
• 1/3 c canola oil
• 1 t vanilla
• 1 t almond extract
• 1/2 c plus 2 T unsweetened cocoa powder
• 1 1/2 c all-purpose flour
• 3/4 t baking soda
• 1/4 t salt

Directions

1. eheat to 350. Grease cookie sheet.

2. Stir together first 5 ingredients. Add the dry to the wet in three batches, mixing well with a fork. At last batch, use hands.

3. Roll dough into walnut-size balls and flatten into disks. Place on cookie sheet 1/2 inch apart. Bake 10 mintues.

4. Let cool 5 minutes. Transfer to cooling rack to cool completely.

Email to a friend | Print this recipe | Back