Vegan Chocolate Chip Cookies
Thick, soft and chewy, chocolatey vegan chocolate chip cookies sweetened with prune puree. Made with wholesome ingredients and so easy!
Servings 12 cookies
Calories 266kcal
Ingredients
- 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)
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1cookie | Calories: 266kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 223mg | Potassium: 107mg | Fiber: 3g | Sugar: 16g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg