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Double Chocolate and Raspberry Cookies

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Keyword: chocolate, cookies, vegan
Servings: 14 cookies

Ingredients

Cookie Dry Ingredients

Cookie Wet Ingredients

  • 1/3 cup (85 mL) light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut
  • ~1/4 cup (62.5mL) plant-based milk, such as almond, soy or coconut, (as needed)
  • ~3/4 cup (113g) frozen raspberries***

Instructions

  • Preheat the oven to 180°C (350°F). Line a baking tray.
  • To make the cookies: In a large-size bowl, add all the dry ingredients and mix until combined. Add all the wet ingredients except the raspberries and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
  • Gently fold the frozen raspberries into the cookie dough. Don't worry if they don't fully mix in.
  • Roll the cookie dough into balls (each should be around 62g) and flatten them on the baking tray. If there are any choc chips or raspberries remaining, press them into the cookies.
  • Bake the cookies for 12-18 minutes or until the edges are crisp. Allow the cookies to cool at room temperature.
  • Store the cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. These cookies may soften over time. If you would like to crisp them up again, reheat them in the oven at around 160°C (320°F) for 10 minutes. When they cool down, they will be crisp again.

Notes

*If you cannot have almond meal, substitute it for additional flour and add 2 extra tablespoons of oil to compensate for the natural oils in the almond meal.
**If your chia seeds are not ground, it's easier to blend them with the liquids in the recipe then combine them with the rest of the ingredients.
***It's easier to use frozen raspberries rather than fresh raspberries as frozen raspberries stay more in tact when mixing the ingredients and shaping the cookies.