Raisin fudge Cookies

Makes: 24 One Ounce Cookie

Ingredients:

10 oz flour (2 3/4 cups)
2 oz cocoa powder (1/4 cup)
Pinch of salt
1 tsp baking powder
1 tsp baking soda
1 tbsp flax meal
3.5 oz water (1/2 cup)
2/3 cup oil
10 oz sugar (1 1/4 cup)
1 cup raisins blended
1 tsp vanilla extract
2 oz chocolate chips (1/4 cup)

Directions:

Preheat your oven to 350 degrees.
Line two baking sheets with parchment paper.
In a large bowl combine the flour, salt, baking soda and baking powder, and cocoa powder. With a whisk mix the ingredients until well combined.
In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.
measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.
in a food processor or blender puree your raisins and chocolate chips until the chocolate just begins to melt.
Place the egg replacer and raisin mixture in a second bowl. add your sugar, and extract. whisk this mixture until well combined.
pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all flour is incorporated and you have a cohesive dough.
Using a small Ice cream scoop, or a spoon roll out each cookie in your hands to form a tight ball. Place the rolled dough onto a parchment lined baking sheet at least two inches apart.
Bake for 12-15 minutes or until golden brown on the edges, making sure to rotate the pan after 6 minutes if your oven cooks unevenly. Remove from the oven and let cool for several minutes before transferring to a cooling rack or a plate. Let cool completely before serving.

Raisin fudge Cookies

Ingredients:

10 oz flour (2 3/4 cups)

2 oz cocoa powder (1/4 cup)

Pinch of salt

1 tsp baking powder

1 tsp baking soda

1 tbsp flax meal

3.5 oz water (1/2 cup)

2/3 cup oil

10 oz sugar (1 1/4 cup)

1 cup raisins blended

1 tsp vanilla extract

2 oz chocolate chips (1/4 cup)

Directions:

Preheat your oven to 350 degrees.

Line two baking sheets with parchment paper.

In a large bowl combine the flour, salt, baking soda and baking powder, and cocoa powder. With a whisk mix the ingredients until well combined.

In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.

measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

in a food processor or blender puree your raisins and chocolate chips until the chocolate just begins to melt.

Place the egg replacer and raisin mixture in a second bowl. add your sugar, and extract. whisk this mixture until well combined.

pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all flour is incorporated and you have a cohesive dough.

Using a small Ice cream scoop, or a spoon roll out each cookie in your hands to form a tight ball. Place the rolled dough onto a parchment lined baking sheet at least two inches apart.

Bake for 12-15 minutes or until golden brown on the edges, making sure to rotate the pan after 6 minutes if your oven cooks unevenly. Remove from the oven and let cool for several minutes before transferring to a cooling rack or a plate. Let cool completely before serving.