Vegan chocolate chip cookies with fresh raspberries

Ingredients for about 30 cookies (or depending on size)
Slightly less than a glass of coconut oil in a thick / soft condition
Half a cup of organic cane sugar (or some sugar)
Half a cup of soy milk (or other vegetable milk)
teaspoon of vanilla extract
2.5 cups whole spelled flour (can be half-white half-full or just white)
Spoon of baking powder
1/2 teaspoon baking soda
Pinch of salt
Three quarters of a cup of chocolate chips (or chopped dark chocolate)
About a quarter to half a cup of freshly squeezed raspberries (or frozen, thawed and well-filtered liquids will make the cookies soft and less crisp)
Allow red or black raspberry either.
Plus a little more raspberry and chocolate for decoration (optional)

preparation:
From here it is very easy and lazy. Preheat the oven to 170 degrees, and place a baking pan in baking paper. In a bowl mix all the dry, add in the wet and stir. Add chocolate and raspberries and mix a little. If the mixture is liquid, put it in the freezer for about 5 minutes or until it is straining and then continue.

On top of each ball they stick a little more chocolate and half crushed raspberries (not required, it just looks more beautiful).

Bake for about 11 minutes. The cookies come out very soft from the oven - allow them to cool completely until they stabilize.

important comments:

• Now summer and coconut oil in liquid, so you can cool it and then use it as soft butter, or you can mix it as it is liquid in the mixture and finally put the mixture in the freezer for about 5-10 minutes or until arranged and arranged. That's what I did and it was much simpler than the first option. Note that the mixture before baking should be stable so that it can be molded into balls.

Also note that if you replace some of the oil with applesauce or just add more fruit or more liquids, the cookies will produce more softness and cake than crispness, and they will not spread to the sides like chocolate chip cookies. The baking.

For the flour, I prepared them once with half a half and they got good crispness and spread nicely on the tray. When I used only full flour they were less spread but still very tasty. They can also be prepared only from white flour.**

Hope I helped, tell me if it tastes good