My new favorite (fasting) cookies

I checked Veganomicon out from the library because I've heard it's a fantastic cookbook. I can't speak for the whole book--this is the first recipe I've tried--but these definitely are fantastic! Rich, dense, chewy, with a lovely hint of flavor from the almond and raspberry. These aren't just good fasting cookies--they're good cookies period! And you don't need a mixer to make them.

Chewy Chocolate-Raspberry Cookies

1/2 cup raspberry preserves
1 cup sugar
1/3 cup neutral oil (like canola)
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350. Lightly grease cookie sheets.

In a large mixing bowl, stir together the preserves, sugar, oil, and extracts. In
another bowl, mix the rest of the ingredients. Add the dry ingredients to the wet in 3 batches, mixing well with a fork or spoon after each addition. Mix to a smooth, soft, pliable dough. By the last batch, you'll probably need to get your hands in there to help.

Roll the dough into walnut-size balls and flatten into 2 1/2 inch diameter disks. Place closely together on a cookie sheet. Bake 10 minutes (they'll be slightly cracked on the tops, but still very soft).

Remove the pans from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. Or eat warm and still slightly gooey!

Makes 2 dozen.