Cookies are one of my favorite things to bake.
They are easy to make.
They don’t require cutting, plates or anything that involves dishes (and cleaning the dishes) after baking.
And they are YUMMY.
In November, I attempted to add fruit in cookies. And the result was delicious. So I decided to go ahead and make fruit cookies again :-).
Adaptation of Vegan Dark Chocolate & Pear Cookies
- 3/4 cup spelt flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/8 tsp fine sea salt
- 1/3 cup unrefined cane sugar
- 1/2 cup Earth Balance buttery spread, softened
- 1/4 cup milk (I used unsweetened almond milk)
- 1/2 scant cup raspberry jam (*see note)
- 50 g white chocolate, chopped (or white chocolate chips)
Directions: Preheat oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix flours, baking powder and salt with a whisk. In a second bowl, mix sugar and earth balance with a hand mixer until fluffy. Add almond milk and continue mixing. Add dry ingredients and mix with a wooden spoon until combined. Mix in jam, then add chopped white chocolate.
Wet your hands and make 1 1/2 tbsp balls of dough. Place them on the baking sheet. No need to flatten the top.
Bake for 30-35 minutes, until golden.
*Note: Do not use a “jellied” jam. Use a thick but liquid jam that will be easy to mix into the batter. I used Le Fruit organic naturally sweetened jam.
Makes 12 cookies
These cookies are delicious. They are one of the sweetest cookies I’ve made since the jam is sweetened but it is not the same sweetness white sugar would give. They are cakey… a little like a pound cake, but less dense.
They smell incredible while baking: just like when you smell the jam, only the aroma was in all my apartment! Cookies in the oven = 1000 times better than Febreze :P.
Have a great weekend!