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Double Chocolate Pistachio + Plum
and Raisin Cookies (Vegan)


  • 1 1/2 cups Whole Wheat Pastry Flour

  • 1/4 cup cacao powder

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/3 tsp salt

  • 1/2 cup plain unsweetened non-dairy yogurt

  • 1/2 cup coconut sugar

  • 1/4 cup chocolate soy milk

  • 1 1/2 tsp vanilla extract

  • 3/4 cup Pistachio & Plum Chewy Bites chopped small

  • 1/2 cup non-dairy mini chocolate chips

  • 1/2 cup raisins


  1. Preheat oven to 350F and line a baking sheet with parchment paper.

  2. Sift the dry ingredients together into a bowl.

  3. In a separate larger bowl, whisk the yogurt until smooth.

  4. Whisk the sugar into the yogurt until well combined.

  5. Slowly add in the soy milk and the vanilla.

  6. Add the dry ingredients into the wet and stir to form the dough, adding extra soy milk if needed.

  7. Fold in the add-ins.

  8. Using a cookie scoop or TBSP to scoop the cookie dough, place the dough balls onto the cookie sheet leaving a little space between each. Gently flatten each cookie.

  9. Bake at 350F for 10-12 minutes.

  10. Allow to cool 5 minutes on pan and then transfer to wire rack until completely cool.

  11. Store in an airtight container.


Source: Kari Willis



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