Chocolate-Covered Raisin Cookies
If you were once a fan of Raisinets (or Glosette Raisins), you'll love these cookies! Of course—chocolate-covered raisins! They capture the flavor and texture of that chocolate and raisins combination, in a satisfying vegan cookie.
Ingredients
- 1 cup sifted spelt flour or 1 cup less 1 tbsp w/w pastry flour see note
- 1/4 cup rolled oats see note
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon (rounded) baking soda rounded baking soda
- 1/4- 1/3 cup raisins
- 1/4 cup vegan chocolate chips try Nibbleitos for oil-free!
- 2 tablespoons coconut sugar or maple syrup crystals
- 1/4 teaspoon sea salt
- 1/3 cup pure maple syrup + another 1 tbsp for oil-free, see note
- 1 1/2 teaspoon blackstrap molasses
- 1 1/2 teaspoons pure vanilla extract
- 3 - 3 1/2 tbsp nut butter raw almond or cashew nice choices
- 1 tbsp coconut sugar (optional, for topping)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda. Add the raisins, chips, sugar, and salt, and stir well. In a separate bowl, combine the maple syrup, molasses, vanilla, and nut butter. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 - 1 1/2 tablespoon each) on the prepared baking sheet and flatten a little. Sprinkle with optional coconut sugar. Bake for 11 minutes. Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack.
Notes
- Flour Note: If using a whole-wheat pastry or white whole wheat flour, measure 1 cup and remove 1 tbsp.
- Nut Butter Note: Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together. If the batter is still a touch dry (depending on the flour used), add another 1-2 tsp of maple syrup and nut butter until it comes together.