Ingredients for Chewy Chocolate Raspberry Cookies
- 1 cup raspberry preserves
- ¾ cup granulated sugar
- ½ cup canola oil
- Vanilla Extract
- 1 teaspoon almond extract
- Unsweetened Cocoa Powder
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
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How to Make Chewy Chocolate Raspberry Cookies
- Preheat your oven to 350°F (175°C).
- Lightly grease a baking sheet with cooking spray or parchment paper.
- In a large bowl, whisk together 1 cup raspberry preserves, ¾ cup granulated sugar, ½ cup canola oil, 2 teaspoons vanilla extract, and 1 teaspoon almond extract until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently with a fork after each addition until just combined.
- For the last addition, you may need to use your hands to bring the dough together into a soft, pliable consistency.
- Roll the dough into walnut-sized balls (approximately 1 inch in diameter).
- Flatten each ball into a 2 ½-inch diameter disk.
- Place the cookies onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. Enjoy warm or at room temperature, optionally served with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
2g
Carbs
6g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Healthy Hand Formed Cookies Desserts Fruit Oven Easy Vegan Vegetarian Cookies And Brownies Chocolate Dietary Low Cholesterol Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Berries Raspberries Taste Mood Sweet Equipment Number Of Servings
