I know, I know. “Raisins don’t belong in baked goods.”
I really do believe that – but I make certain exceptions. Oatmeal Raisin Cookies are the first exception, and THEN, when you add lots and lots of chocolate, and create something similar to a Chunky Original, raisins are allowed. Yep, it’s true: Vegan, Gluten-Free Double Chocolate Raisin Cookies.
Vegan Gluten-Free Double Chocolate Raisin Cookies
16 Tbs. vegan plant-based butter, room temperature
4 1/2 tsp. Ener-G egg replacer + 6 Tbs. warm water
1 1/2 cups white sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
4 cups Pamela’s Artisan Gluten-Free Baking Flour
3/4 cups unsweetened cocoa powder
2 cups vegan dark chocolate chunks
1 1/2 cups raisins
In a small bowl, whisk together the egg replacer and water. Set aside.
In a large bowl, beat the vegan butter until smooth and creamy. Add the egg replacer.
Cream in the sugar, as well as the baking powder, baking soda, and sea salt.
In batches, mix in the flour and cocoa powder until well combined.
Fold in the dark chocolate chunks and raisins.
Chill for several hours.
Preheat the oven to 355 degrees.
Spoon 1″ sized balls on to a parchment lined baking tray (makes 6 dozen) and bake for about 15 minutes, until fragrant. Remove from the oven and cool for 10-15 minutes before moving.
