Eggless Chocolate Raspberry Cookies

• 1 cup butter or 1 cup margarine, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons ground flax seeds
• 9 tablespoons water
• 1/4 cup yogurt
• 100 g bar dark chocolate
• 3/4 cup frozen raspberries
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder

1. Mix ground flaxseed and water. Let stand for 2-3 minutes. Blend with raspberries and kefir.
2. Melt chocolate in a double boiler or microwave.
3. In a mixing bowl, cream butter and sugars.
4. Add flaxseed and raspberry mixture, a bit at a time, beating well after each addition. Beat in melted chocolate.
5. Combine the flour and baking powder; gradually add to the creamed mixture.
6. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

butter, sugar, brown sugar, ground flax seeds, water, yogurt, chocolate, frozen raspberries, flour, whole wheat flour, baking powder

Taken from www.food.com/recipe/eggless-chocolate-raspberry-cookies-449209 (may not work)