Vegan and Soy Free Chocolate Raspberry Cookies

I love chocolate and raspberry together, I am glad the authors of Veganomicon agree with me.  These cookies are wonderful, they are soft, dense and chewy.  Wonderful on their own or with as ice cream sandwich cookies.

Makes 2 dozen

1/2 cup raspberry jam

1 cup sugar

1/3 cup canola oil

1 tsp vanilla extract

1 tsp almond extract

1/2 cup and 2 tbsp of cocoa powder, sifted if clumpy

1 1/2 cups all purpose flour

3/4 tsp baking soda

1/4 tsp salt

1. Preheat the oven to 350°F.

2. In a large mixing bowl, stir together the raspberry jam, sugar, canola oil, vanilla and almond extract.

3. In a separate mixing bowl, sift together the other ingredients.  Add the dry ingredients to the wet ingredients in three batches, mix with a fork after each batch.  You may need to use your hands to work the batter into soft pliable dough.

4. Roll the dough into walnut-size balls and then flatten with your hands.  Place on a cookie sheet, they need only be 1/2 inch apart as they will not spread much.

5. Bake for 10 minutes.

6. Remove from the oven and let cool for 5 minutes.  Transfer to a cooling rack to cool completely.