This recipe is yummy. I made the cookies for a bake sale at Sammy’s school, and maybe not all of them made it to the sale. It’s from Veganomicon, a fantastic cookbook chock full of every kind of food you could want and generally very healthy, but still delicious, recipes.
1/2 c. raspberry preserves
1 c. sugar
1/2 c. canola oil
1 tsp. vanilla extract
1 tsp. almond extract
1/2 plus 2 TBSP unsweetened cocoa powder (sift if lumpy)
1 1/2 c. all purpose flour
1/4 tsp baking soda
1/4 tsp salt
Any guesses as to which ingredient I didn’t have this time?
Preheat oven to 350 F and lightly grease a cookie sheet.
Mix together the raspberry preserves, sugar, oil, vanilla, and almond extract.
In a separate bowl sift together the other ingredients. Add the dry to the wet in 3 batches. You may need to mix the last batch with your hands to get a pliable dough.
Roll the dough into walnut sized balles and flatten them with your hand. They won’t spread during baking. Bake 10-12 minutes.
This time, I forgot to get the almond extract. I have remedied the situation and will use it wisely when I make these again. By the way, they’re still delicious without the almond extract.
Let cool 5 minutes before transferring them to a cooling rack. Or serve them warm with ice cream. (Or just eat the dough and skip the baking. Not that I would do that. Ahem.)