Chloe Coscarelli — known for her decadent, award-winning vegan desserts and recipes!
Chef Chloe has partnered with children’s plant-based nutrition brand, Else Nutrition, to create healthier versions of Santa’s favorite milk & cookies, not only to be considerate of Santa’s lifestyle changes, but to teach families about the benefits of exploring plant-based alternatives for beloved holiday traditions.
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Chef Chloe’s Raspberry Chocolate Chunk Cookie Recipe[/caption]
Makes about 14 cookies
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper. In a medium bowl, whisk together flour, Else powder, cornstarch, baking soda, and salt. Set aside. Using a stand or hand mixer, beat the margarine, brown sugar, agave, and vanilla until fluffy. Slowly beat in the flour mixture. Once the flour mixture is incorporated, add chocolate chips. Scoop about ¼ cup of dough at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Do not flatten. Add extra chips on top. Bake for about 15 minutes, or until the edges are golden. I like to leave the centers slightly underdone. Hit the pan on the countertop after removing from oven, which will flatten the cookies a little bit. Let cool on the pan and serve. Make it Gluten-Free: Use gluten-free baking flour.]]>
- 2 cups all-purpose flour
- 6 scoops Else toddler or kids powder (vanilla flavor)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup vegan margarine
- 1 cup brown sugar
- ¼ cup agave
- 1 tablespoon pure vanilla extract
- ¾ cup vegan chocolate chunks, plus more for topping
- ½ cup raspberries