Vegan Chocolate Chip Cookies
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Vegan Chocolate Chip Cookies
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Thick, soft and chewy, chocolatey vegan chocolate chip cookies sweetened with prune puree. Made with wholesome ingredients and so easy!
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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)
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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!
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 Information
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Serving
1cookie
Calories
266kcal
(13%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
223mg
(9%)
Potassium
107mg
(3%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
433IU
(9%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 266kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 223mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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