These cookies are one of my favorites to make. Super quick, super tasty and best of all...vegan friendly!
1/2 cup jam (I used my homemade blueberry jam for this batch but raspberry is amazing as well!)
1 cup sugar
1/3 cup olive oil (could use canola, olive oil is better for ya!)
2 tsp pure vanilla extract
1/2 cup + 2 tbsp cocoa
1.5 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt.
Preheat your oven to 350 degrees. Lightly grease a cookie sheet or use a Silpat. Mix together jam, sugar, oil, vanilla and beat well so that all the sugar dissolves. In a separate bowl, mix together all of the dry ingredients. Slowly add dry to wet in 3 batches. You might have to get in there with your hands close to the end! The batter will seem a little dry but should mold easily into a ball. Roll dough into small rounds and flatten with your hands. Bake for 10 minutes, let cool and eat them up! These sweet little cookies make amazing ice cream sandwiches as well!
heavily adapted from The Vegano
1/2 cup jam (I used my homemade blueberry jam for this batch but raspberry is amazing as well!)
1 cup sugar
1/3 cup olive oil (could use canola, olive oil is better for ya!)
2 tsp pure vanilla extract
1/2 cup + 2 tbsp cocoa
1.5 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt.
Preheat your oven to 350 degrees. Lightly grease a cookie sheet or use a Silpat. Mix together jam, sugar, oil, vanilla and beat well so that all the sugar dissolves. In a separate bowl, mix together all of the dry ingredients. Slowly add dry to wet in 3 batches. You might have to get in there with your hands close to the end! The batter will seem a little dry but should mold easily into a ball. Roll dough into small rounds and flatten with your hands. Bake for 10 minutes, let cool and eat them up! These sweet little cookies make amazing ice cream sandwiches as well!
heavily adapted from The Vegano
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