You might be surprised to find this Vegan Chocolate Chip Cookie recipe is sweetened with California Prunes. I took the prunes and made a prune puree to help reduce the amount of added sugars and they turned out perfect! I can’t wait for you to try them.
This post has been sponsored by The California Prune Board. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
I am so fortunate to live in the San Joaquin Valley in California, which is widely known as the ‘fruit basket of the world’. With an unlimited variety of fresh fruits and vegetables at my doorstep, I can create delicious, healthy recipes (like these cookies) by incorporating fresh and dried fruit.
My Vegan Chocolate Chip Cookie is a great example of enjoying a sweet treat, but you’ll love that it delivers a healthy punch and bonus points is that they are undetectably vegan!
By adding California Prune Puree to these cookies, we are adding an additional level of natural sweetness and nutrition into every bite. The powerful combination of vitamins, minerals, antioxidants, and fiber support your overall health and immune system. Plus, the natural sweetness of the prunes offers less sugar, reduces calories, is a great egg substitute and acts as a therapeutic option for bone health.
So even if you are not vegan, don’t let the recipe name hold you back from enjoying this Vegan Chocolate Chip Cookie recipe! It’s a cookie for everyone to enjoy!
You’ll love these cookies because…
- They are packed with flavor!
- These cookies are thick, chocolatey, and chewy.
- Easy to make as they are to eat. 🙂
- No chill time!
- They are vegan, but you’d never even know it!
- New research indicates that prunes help prevent bone loss, and this Vegan Chocolate Chip Cookie is an easy way to incorporate prunes into your daily diet!
- Prunes provide natural sweetness, so we have significantly reduced the amount of sugar in this cookie recipe.
- Prunes have no cholesterol, no added sugar, no sodium and no fat!
- New research says just 5-6 prunes a day preserves hip bone mineral density and may reduce hip fracture risk in postmenopausal women.
These cookies are a great after dinner dessert, mid-day snack, and I have even had them for breakfast. Healthy, flavorful, chocolate goodness any time of the day. Hope you love these!
- Vegan butter: Use your favorite brand. We love Miyokos. No need for it to be at room temperature, cold is great for this recipe!
- Prune puree: We love using prune puree in our vegan baking. It’s a great substitute for eggs, fat/sugar and is chock full of potassium, fiber, and vitamin K.
- White sugar: I was able to drastically reduce the amount of added sugar in these cookies by using the prune puree so you will only need ⅓ cup sugar.
- Flax eggs: A great substitute in vegan baking and all you need is ground flaxseeds and water to make it!
- Dry ingredients: All purpose flour, cake flour, baking soda, baking powder, salt
- Espresso powder: Optional, but recommended if you can get your hands on it!
- Vanilla extract: I added in one full tablespoon in these cookies to give them a nice punch of vanilla flavor.
- Vegan chocolate chips: Use your favorite brand. We love Enjoy Life Foods. You can also use chocolate chunks!
Step by Step Directions
- Make the prune puree (full directions are below on how to make it!)
- Combine the flaxseed and water to make the flax eggs.
- Whisk together the dry ingredients in a large bowl.
- Cream sugars, add in prune puree, followed by the flax eggs and vanilla. Add in dry ingredients and chocolate chips until combined.
- Bake for 9-10 minutes.
- Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- For a soft and gooey cookie, pull them out a minute or so before you think they are done. I recommend 9-10 minutes for most ovens for this recipe.
It’s simple! This recipe uses 4 oz. prunes (⅔ cup) and ¼ cup hot water. Blend the prunes and hot water in a blender until a smooth consistency forms.
Yes. They will last up to 3 months in the freezer.
Yes. We love using Bob’s Red Mill Gluten Free 1-1 flour.
Vegan Chocolate Chip Cookies
- 1/2 cup prune puree* (4 oz. pitted prunes)
- 2 Tbsp. ground flaxseed + ¼ cup & 2 Tbsp. water*
- 1 1/4 cup all purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. espresso powder
- 8 Tbsp. vegan butter
- 1/3 cup sugar
- 1 Tbsp. vanilla
- 1 cup vegan chocolate chips
- Flaky sea salt (optional)
- Make the prune puree. Combine ⅔ cup (4 oz.) pitted prunes with ¼ cup hot water in a powerful blender. Pulse to combine, then blend until a smooth, pourable consistency forms. Scrape the sides if necessary and add in 1-2 Tbsp. more hot water if needed to get a nice consistency.
- Whisk the flaxseed and water together in a small bowl to make the flax egg. Allow to sit for 5-10 minutes in the fridge. Stir again, it should be thick and goopy.
- Combine the flours, cornstarch, baking powder, baking soda, salt and espresso powder in a large bowl. Set aside.
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Using a stand mixer fitted with the paddle attachment cream together the vegan butter and white sugar for ~2 minutes. Add in the prune puree and combine again, scraping down the sides of the mixing bowl as necessary.
- Add in the flax eggs and vanilla until combined. Gradually add in the dry ingredients, followed by the vegan chocolate chips. Mix just until combined.
- Scoop the dough with a cookie scoop onto the prepared baking sheet and gently press down to flatten slightly. Garnish the tops of the cookies with a few more chocolate chips. Be sure to leave about 2 inches of space between the cookies (recipe will make ~12 cookies).
- Bake for 9-10 minutes (baking time can vary but I always bake these cookies for 9 minutes in our oven). Cool on the cookie sheet for 5 minutes then transfer to a cooling rack. Garnish with flaky sea salt, if desired and enjoy!
- Flax egg: 3 Tbsp. water to 1 Tbsp. ground flaxseed = 1 egg replacement.
- Prepare the prune puree in advance to speed up the baking process. You can store prune puree in an airtight container in the fridge for up to 4 weeks.
- Freeze cookies for up to 3 months.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie