Chocolate Cookies with Raspberry Filling 

Makes: ± 20 cookies 
Prep time: 30 minutes 
Chilling & baking time: 45 minutes 

You’ll need: 

  • 2 baking trays lined with baking paper 
  • Small saucepan 
  • Handmixer or whisk 
  • Cooling rack 

Ingredients 

Raspberry filling: 

  • 60 g fresh or thawed raspberries (½ cup) 
  • 60 g raspberry jam (¼ cup – preferably smooth or seedless) 
  • 2 tbsp granulated sugar 
  • 1 tbsp cornflour 
  • 1 tbsp lemon juice 

Vegan chocolate cookie dough: 

  • 200 g plant-based butter, at room temperature 
  • 200 g soft brown sugar 
  • 100 g granulated sugar 
  • 2 tbsp vegan egg replacer + water (as per instructions – replaces 2 eggs) 
  • 2 tsp vanilla extract 
  • 270 g plain flour 
  • 60 g La Vida Vegan chocolate spread (optional, mixed into the dough) 
  • 75 g unsweetened cocoa powder 
  • 1 tsp baking soda 
  • ¼ tsp salt 
  • Optional: 75 g vegan chocolate chips 

Topping: 

  • 100 g La Vida Vegan dark chocolate spread, melted (for dipping) 

Method: 

  1. Start with the raspberry filling: place the raspberries, jam, sugar, cornflour and lemon juice in a small saucepan.
  2. Heat over medium heat, stirring regularly, until the raspberries break down and the mixture thickens (approx. 5 minutes). 
  3. Set aside to cool completely. 
  4. For the cookie dough: beat the plant-based butter, brown sugar and granulated sugar until light and fluffy (2–3 minutes). 
  5. Add the vegan egg replacer and vanilla extract, then mix briefly. 
  6. Add the flour, cocoa powder, baking soda and salt. Mix until smooth dough forms. 
  7. Fold in the La Vida Vegan chocolate spread (and chocolate chips if using). 
  8. Chill the dough in the fridge for 30 minutes to firm up. 
  9. Preheat the oven to 175°C and line 2 baking trays with baking paper. 
  10. Take 1½ tbsp of dough and flatten it into a disc in the palm of your hand. Add ½ tsp of raspberry filling to the centre. 
  11. Top with a second disc of dough and seal the edges well. Gently roll into a ball. 
  12. Place onto the baking tray, leaving plenty of space in between as they will spread. 
  13. Repeat with the remaining dough and filling. 
  14. Bake the cookies for 12–15 minutes – they should still be slightly soft in the centre. 
  15. Let cool on the tray for 5 minutes, then transfer to a cooling rack to cool completely. 
  16. Warm the La Vida Vegan chocolate spread until pourable (bain-marie or microwave). 
  17. Dip the tops of the cookies in the melted spread and let the excess drip off. 
  18. Leave to set at room temperature or in the fridge.

Tip: 
You can also drizzle the chocolate over the cookies with a spoon instead of dipping.