One of my friends on Facebook posted her variation of the Chewy Chocolate Raspberry Cookies in Veganomicon: The Ultimate Vegan Cookbook. This is my adaptation of her adaptation.
I’ve now made this with 3 types of preserves – Lingonberry, blueberry, and raspberry (a special sneaky batch while the berry-allergic child was out of the house). Of the three, I have to say that the Lingonberry preserve version was the best, hands down. We used the preserves from Ikea, but you can buy 2 brands of lingonberry preserves them through Amazon if you don’t find any in the international section of your grocery store. This is a wonderfully easy and adaptable recipe, so I’m sure I’ll be trying more flavors soon!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.
- 1/2 cup preserves. Great flavors which work with chocolate include lingonberry, blueberry, pomegranate, cherry, or orange marmalade. (For those who can tolerate seeded berries, the original recipe called for raspberry preserves, and strawberry would likely taste good too)
- 1 cup sugar if using a sweet jam, 1 1/2 cups if using a tarter preserve such as Lingonberry
- 1/3 cup melted margarine, or canola oil
- 2 teaspoons vanilla extract
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder
- 1 1/4 cup GF flour (my current favorite is sorghum, but millet, bean, pea, or brown rice would also work well) Reserve the 1/4 cup, that might not be needed.
- 1/2 cup starch (I prefer tapioca or arrowroot starch, but corn starch is acceptable if you aren’t sensitive to corn)
- 1 tsp xanthan gum or guar gum
- (if you can eat gluten, use 1 1/2 cups all purpose flour, plus an extra 1/4 cup reserved, and omit the xanthan gum)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips – (we usually use Trader Joe’s semi-sweet chocolate chips, but Enjoy Life Baking Chips, Semi-Sweet Chocolate Chips are allergy-friendly and also soy free)
Note: each brand and variation of preserves/jam is different. Just as we need to add more sugar if using lingonberry preserves, sometimes more flour is needed when the preserves are quite liquidy, and sometimes a bit more sugar is needed if the preserves are tart. Be patient with this recipe, as the results are well worth it!
Preheat oven to 350, and line a cookie sheet with silpat, Reynolds non-stick foil or parchment paper. Or you could grease a cookie sheet, if you don’t have any of the above.
In a large bowl (or the bowl of your stand mixer), stir together preserves of choice, sugar, oil/melted margarine & vanilla in one bowl. Set aside.
In another bowl, combine dry ingredients and whisk together well. (this replaces sifting in this recipe)
Slowly add dry ingredients to wet ingredients, mixing well with a whisk or fork between additions (or using the paddle of your stand mixer). If the dough becomes quite stiff, doing the final integration of the flour with clean hands works very well. If the dough does not become stiff, add the reserved 1/4 cup flour and incorporate it into the dough.
Mix in the chocolate chips after the wet and dry ingredients are well combined.
Use an 18/8 cookie scoop (or roll walnut-sized balls of dough) flatten to make a cookie about 2″ diameter. Drop the balls of dough and gently push them down, leaving about 2″ apart on cookie sheet (they can spread out a bit as they bake). This makes 24 cookies
Bake for 10 minutes.
Remove from the oven and let cool on the cookie sheet for 5 minutes, then transfer to cooling rack to let them cool completely. Eat and enjoy!