“Raisin Hell Good” Dark Chocolate Cookies

What started as a raw cookie took a turn for the worse.

And the better.

This raw cookie ball recipe from Chocolate-Covered Katie went straight to H-E-double hockey sticks. I switched it up with applesauce, and it became too gooey.

So I baked it, and guess what? I liked it even better. What came out of the oven was a divinely delicious disaster.

I made cookies so gooey, so sweet and rich, you’ll think you sinned.

The surprise is that they aren’t sinful at all, but they do have one little secret: raisins! Hence the name, “Raisin Hell Good.”


1 T peanuts

3 T raisins

pinch of stevia and salt

1 T cocoa powder

splash of vanilla

1 T peanut butter

1 T appleasauce


-Preheat oven to 375 degrees. Lightly grease a cookie sheet. Set aside.

-In your blender, pulse raisins and peanuts with salt and stevia a few times. Then add in all remaining ingredients and blend ’til wet dough forms.

-Transfer to cookie sheet. Form into balls. Top with chocolate chips if you like.

-Bake for about 10-12 minutes.


3 thoughts on ““Raisin Hell Good” Dark Chocolate Cookies

  1. Uhmmm, Jackie, can you please please please make more than just a single serving of these (call it an accident or something) and then bring the “leftovers” to a social function you and I are both attending? Hmmmm?

  2. Pingback: Peanut Butter & Chocolate Chunk Gingerbread Cookies | Collegiate Culinaire

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