Spice in the Kitchen: Chocolate Raspberry Thumbprints R4 Lovers

This is a versatile little cookie dough that I have used from everything from vegan brownie cookie sandwiches to vegan gluten-free chcocolate chocolate chip cookies. I usually just adjust the flavoring/composition just slightly to suit the type of cookie I am making, but it essentially remains the same. If you bake, you know when you find a good recipe, you save it and use it again and again!

Since this dough holds up so well, I thought it would make a suitable base for a thumbprint cookie, and it did! This is a perfect cookie to prepare for Valentine's day. You can get fancy and shape them as hearts before you make your thumbprint.

Chocolate Raspberry Thumbprint Cookie Recipe (vegan) (For Valentine's Day!)
Makes 4-5 dozen


  • 1 12-ounce bag of semi-sweet chocolate chips
  • 1 cup Earth Balance
  • 1 cup light brown sugar
  • 3 TB Ener-g Egg replacer mixed with 1/4 cup warm water
  • 2 tsp vanilla
  • 2 cups of AP flour
  • 3/4 cup of cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 8 ounces seedless raspberry preserves (TIP: If you stir it up with a spoon, it is easier to place in the cookies.)


  1. Preheat oven to 350.
  2. Melt chocolate using double broiler or microwave. Let cool for a minute.
  3. Beat Earth Balance and sugar together with a mixer. Add egg replacer and vanilla. Blend until well combined. Slowly add melted chocolate until thoroughly mixed.
  4. Sift dry ingredients and then add in batches to wet ingredients. Mix until combined.
  5. Scoop 1 tablespoon of dough and roll into a ball. Place on baking sheet. Flatten each ball with the palm of your hand and make a thumbprint in the middle. Fill indent with about 1/2 tsp of raspberry preserves.
  6. Bake for about 10-11 minutes. Let cool and, if desired, drizzle with melted chocolate.


  1. wow..sounds scrumptiously tasty..
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    Tasty Appetite

  2. Can I substitute the earth balance for butter? I usually use pastry instead of all purpose flour, too. But I want to try these! I even have an awesome double broiler my husband grabbed at an auction.

  3. @leslie:

    If you sub, just don't over mix the pastry flour. Also, if using butter, you'll want to add about 1/4 tsp of salt.

    From: http://recipes.howstuffworks.com/tools-and-techniques/baking-flour-facts.htm

    All-purpose flour is designed for a number of uses, including cookies, quick breads, biscuits, and cakes. A mixture of high-gluten hard wheat and low-gluten soft wheat, it comes in both bleached and unbleached forms, which can be used interchangeably
    Bread flour is an unbleached, high-gluten blend of mostly hard wheat and is best used in yeast breads.

    Cake flour is made predominantly of soft wheat. Its fine texture and high starch content make it ideal for making tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much.

    Pastry flour is similar to cake flour but has a slightly higher gluten content. This aids the elasticity needed to hold together the buttery layers in flaky doughs such as croissants, puff pastry, and pie crusts.

  4. that close up shot is sooooooooo drrrooolworthy!such pretty thumbprints!


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