Raisinettes
- Semi Sweet Vegan Chocolate finely chopped ¾ cup packed (150g)
- Unsalted Butter 4 Tablespoons (56g)
- Confectioners Sugar ¼ cup (50g)
- Cocoa Powder 3 Tablespoons (15g)
- Strong Brewed Coffee 2 Tablespoons (45ml)
- Vanilla Extract 2 teaspoons (10ml)
- All Purpose Flour ¾ cup (90g)
- Egg Replacer 1 Tablespoon *see notes
- Baking Powder ½ teaspoon
- Salt pinch
- Raisins ¾ cup
- Mini Chocolate Chips ⅓ cup (65g)
- Preheat the oven to 325F
- In a microwaveable bowl (or over a double boiler) melt chocolate with the vegan butter.
- Add the coffee, vanilla extract, salt, cocoa powder and confectioners sugar and whisk smooth
- Add flour, egg replacer and baking powder, mix just until combined.
- Add the raisins and chocolate chips and mix to combine.
- Scoop with a #100 scoop and place on a parchment lined sheet pan spaced approximately 2" apart.
- Bake in preheated 325°F oven for about 12-14 minutes
- When they are cool dust with powdered sugar *optional
Store at room temperature in an airtight container for up to 1 week.
Freeze for 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/black-forest-cookies/
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