Pocono Pabulum for Mind & Body: Raspberry Fudge Cookies

Raspberry Fudge Cookies

Best Cookies Ever. Just saying. This recipe is adapted from one a friend of mine posted on Facebook awhile back called "Raspberry Cream Cookies." * Since my son is not as big a fan of dark chocolate as I am and that recipe called for white chocolate chips, I thought I would give it a try. I changed it up with whole grain flour, of course, and they were delicious. So good in fact that I made another batch to bring in for my son's 9th birthday party at school the following week. But even though I myself actually liked them, I knew that if I added dark chocolate chips instead or made them with cocoa powder baked in they would be even better.

It has been a couple of months since then and I have finally gotten around to trying out my dark chocolate version of the original recipe. I had a feeling they would be good, but I had NO IDEA how good. They are certainly not the most healthy dessert I have featured on here, but to their credit, they are made entirely out of whole wheat flour, have high fiber and antioxidant rich raspberries in them, and I replaced some of the butter with coconut oil. They also have dark cocoa and ground flax seed, so while not being a "health food", they are definitely a lot better for you than you would ever think after tasting them. They are rich, fudgy, chewy, decadent and addictive (be careful!). I will definitely be making these again soon! Enjoy!!!

* http://www.anecdotesandapples.com/raspberry-cream-cookies-and-36-weeks

Raspberry Fudge Cookies

1 1/2 C. organic whole wheat pastry flour

wet and dry ignredients

3/4 C. dark cocoa powder

2 T. ground flax seed

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. organic white sugar

1/2 C. organic butter, melted and cooled

1/4 C. organic virgin coconut oil, melted

2 organic eggs

1 tsp. vanilla extract

1 C. frozen raspberries

1/2 C. dark chocolate chips

In a medium sized bowl, whisk together the flour, cocoa powder, flax seed, baking soda, and salt. Set aside. In a large mixing bowl or stand mixer, cream together the white sugar, melted butter and coconut oil. Add in the eggs and the vanilla and stir until combined. Pour the dry ingredients into the wet ingredients and mix until a dough forms. Carefully fold in the frozen raspberries and dark chocolate chips. Place the dough in the refrigerator for about 30 minutes..

Preheat the oven to 325F. Remove the cookie dough from the fridge and form into large, 2-3 tablespoon sized balls of dough and place about 2 inches apart on ungreased cookie sheets. Bake in the preheated oven for 15 minutes (cookies should look slightly undercooked). Let cool completely on cookie sheets before removing.