Meatless Mondays: Raspberry-Chocolate Cookies
For this week, we decided to satisfy your sweet tooth and provide a healthy, vegan dessert. Although most desserts do not contain meat anyway, this dessert is different from other treats in that it is healthier and better for the environment.
- 1 cup whole almonds
- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup oat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup light oil, such as safflower or canola
- 1/3 cup maple syrup
- 1/4 cup apple juice
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips, preferably bittersweet
- 2 tablespoons raspberry preserves
1. Position rack in center of oven; preheat to 350F. Coat a baking sheet with cooking spray or line with parchment paper.
2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.
3. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.
4. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.
5. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.
Makes 24 cookies.
Recipe originally posted on Care2.
Peace Grl Out!