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Vegan Chocolate Chip Cookies
Thick, soft and chewy, chocolatey vegan chocolate chip cookies sweetened with prune puree. Made with wholesome ingredients and so easy!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
12
cookies
Calories:
266 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup prunes puree from 4 oz. pitted prunes
- 2 Tbsp. ground flaxseed with 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 chocolate chips vegan
- 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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 266
% 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.