These Chewy Chocolate Raspberry Cookies are vegan, gluten-free, and can be made in 1 bowl! Like a brownie in cookie form!
- 1/4 cup raspberry jam
- 1/2 cup white sugar
- 1/4 cup vegan butter, room temperature
- 1/2 tsp almond extract
- 1/2 tsp xanthan gum (omit if your GF flour blend already has it)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 2 tbsp Bob's Red Mill All Purpose GF Flour*
- 3 tbsp cocoa powder
- 1/4 cup mini chocolate chips (enjoy life brand is vegan and gf!)
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Preheat the oven to 350 degrees farenheit and line a baking sheet with parchment paper.
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In a medium sized bowl, mix the raspberry jam, sugar, vegan butter, and almond extract until smooth.
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Add the xanthan gum, baking powder, baking soda, and salt. Mix until well combined.
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Mix in the GF flour and cocoa powder until combined. Mix in the mini chocolate chips.
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The dough will be sticky. I recommend washing your hands and leaving them slightly damp before rolling the cookie dough into 12 balls.
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These cookies spread, so I recommend only baking 6-8 at a time (I do 6 because of my small apartment sized oven!).
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Bake the cookies for 10 minutes. Let the cookies cool for 5-10 minutes before gently placing them on a cooling rack. They're fragile, so be gentle - and then enjoy!
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These cookies are very soft. I found the best way to store them was in a container with a piece of plastic wrap loosely covering the container. Storing them in an airtight container makes them a little too soft in my opinion.
*I really like this flour blend in these cookies. I believe the bean flours add to that chewy texture. I find blends with a high percentage of rice flour sometimes give cookies a sandy texture.
