The time of fresh raspberries is coming and I still have a dozen of homemade raspberry jam jars to consume! I definitely had to bake something with it yeasterday evening. The problem was that I had neither eggs nor butter :-( The solution was found in one of my cooking magazines - when I saw these easy no-butter and no-eggs raspberry cookies I understood that it was my lucky day :-) Easy to make, delicious and super chewy - these cookies are a must try!
To make easy vegan raspberry chocolate cookies you need:
- 1/2 cup raspberry jam
- 2/3 cup sugar
- 1/3 cup oil
- vanilla powder
- 2tbsp cocoa powder
- 1,5 cup flour
- 1tsp baking powder
- a pinch of salt
Combine the raspberry jam with sugar
Add oil, vanilla, cocoa powder and stir well
Add flour, salt and baking powder and mix well to get a smooth ball
Make walnut-size balls and place them on a baking tray
Slightly press each ball using a fork
Preheat the oven to 180C/365F and bake the cookies for 13 minutes (not longer, otherwise they will become too hard - hot biscuits will be very soft but once cool they'll become harder)
Let the cookies cool completely and store them in an airtight container. Bon appetit and thanks for your visit :-)
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