Recipe made by the amazing vegan Chef Chloe Coscarelli, check her out on Instagram @chefchloe.
Makes: About 14 cookies
2 cups all-purpose flour (or gluten-free flour)
6 scoops Else powder (vanilla flavor)
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup vegan margarine
1 cup brown sugar
¼ cup agave
1 tablespoon pure vanilla extract
¾ cup vegan chocolate chunks, plus more for topping
1 cup raspberries
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, Else powder, cornstarch, baking soda, and salt. Set aside.
Using a stand or hand mixer, beat the margarine, brown sugar, agave, and vanilla until fluffy. Slowly beat in the flour mixture. Once the flour mixture is incorporated, gently fold in chocolate and raspberries. Scoop about ¼ cup of dough at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Do not flatten. Add extra chocolate chunks on top. Bake for about 15 minutes, or until the edges are golden. I like to leave the centers slightly underdone. Hit the pan on the countertop after removing from oven, which will flatten the cookies a little bit. Let cool on the pan and serve.