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I made half the recipe for chewy chocolate raspberry cookies with mixed fruit preserves. This is one of the recipes in Veganomicon that I use often. It’s easy and contains ingredients I keep in my house. I never use almond or vanilla extract, I go with chocolate so that these cookies taste chocolate-y. I love almond extract but it’s overpowering sometimes. I made these giant sized, using a quarter cup of dough per cookie, which yielded five cookies. I experimented making an icing out of coconut oil and agave, then slightly warming the cookie. It tasted like what I remember chocolate poptarts tasted like with the icing.(Frosting, icing what’s the difference? Is it like the whole supper versus dinner thing??)

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About laceythevegan

I'm a reader, a food lover, a crazy cat lady, an animal lover, local shopper and local music supporter. You can find me in East Nashville most of the time, shopping, having a drink at a locally owned bar, or eating food at a local restaurant. I like cumin and smoked paprika way more than I should, winter squashes make me happy, and while I do like most fruits, I only *love* berries and mangoes. I'd rather have salty snacks than sweets, and the darker chocolate is, the better. I still think Earth Balance is the best fake butter, Vegenaise is the best vegan mayo, and Almond Milk tastes better than soy milk. Chia seeds are my favorite egg substitute for the most part, and pumpkin tends to bind better than applesauce-especially in chocolate goods. I know a lot about food and nutrition, but that doesn't mean I'm the healthiest person. I tend to avoid eating out because I know I can make food that tastes better at home.

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