Vegan Raspberry Fudgy Chocolate Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Servings: 22-24 cookies

Ingredients

  •  
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • ⅔ cup Dutch-processed cocoa powder
  • ½ teaspoon fine sea salt
  • 1 cup coconut sugar
  • ½ cup Ripple Unsweetened Vanilla Milk
  • ½ cup coconut oil, melted and cooled to room temperature
  • ¼ teaspoon almond extract
  • ¾ cup frozen raspberries
  • ¼ cup vegan white chocolate chips

Directions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a medium mixing bowl add the all purpose flour, almond flour, cocoa powder, and salt. Whisk to combine and set aside.
  3. In another medium mixing bowl add the coconut sugar, Ripple Unsweetened Vanilla Milk, coconut oil, and almond extract. Whisk until smooth.
  4. Add flour mixture in thirds, using a spatula to combine (it will be a thick dough).
  5. Divide and roll dough into 2-inch balls and place on the prepared baking sheet, spacing the cookies 2-inches apart.
  6. Use the palm of your hand to slightly flatten the cookies.
  7. Top each cookie with white chocolate chips and frozen raspberries.
  8. Place in the oven and bake until cookies are set around the edges, but still slightly soft in the center, 10-12 minutes. Let cool for 5 minutes then transfer cookies to a baking rack to cool to room temperature before serving.

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