Vegan Chewy Chocolate Raspberry Cookies

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Recipe for Vegan Chewy Chocolate Raspberry Cookies. These cookies are soft, dense, chewy, and just a little puffy. They're wonderful as ice-cream sandwich cookies.


  • 1/2 cup raspberry preserves
  • 1 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup plus 2 tablespoons unsweetened ccoa powder (sifted if clumpy)
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Time: 35 Minutes
  2. Makes 2 Dozen
  3. Preheat the oven to 350°F. Lightly grease a cookie sheet.
  4. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
  5. 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, pliable dough.
  6. Roll the dough into walnut-sized balls and then flatten them with your hands into 2 1/2-inch diameter disks.  Place on a cookie sheet (they need to only be 1/2-inch apart because they don't spread out when baking).  Bake for 10 minutes.
  7. 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 ice cream.  Or three.