Chewy Raspberry – Chocolate Cookies

I made ½ of this recipe from ‘Veganomicon’ by Isa Chandra Moskowitz and Terry Hope Romero which yielded 12 cookies.

I made a few small substitutions to the recipe –mild olive oil instead of canola oil. I also subbed sucanat for the white sugar and used a raspberry and pomegranate jam.

The mix really needed to be brought to a soft, pliable dough by hand-nothing else worked for me. I baked the cookies for 10 minutes. To jazz them up a bit I made little indentations with my finger which I filled with raspberry-pomegranate jam. This livened up the appearance and also added a nice gooey and chewy top!

Result- these cookies were SO tasty! Dense and chewy in texture, and a little crisp on the edges. They were deeply chocolatey but the raspberry-pomegranate flavour in the background made them really interesting! Any preserve could be used with this recipe for varation. Yum!