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These breakfast cookies provide rich chocolate and coffee flavor while also packing in protein and fiber thanks to prune puree and concentrate.
In a bowl, whisk together the oats, flour, cocoa, instant coffee, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter. Add the sugar and mix until the mixture is aerated, about 3 minutes. Mix in the puree and concentrate until incorporated. Briefly mix in eggs and vanilla.
Gradually mix the dry ingredients into the butter-sugar mixture. Fold in the chocolate chips. Refrigerate for at least 1 hour or up to 5 days.
Preheat the oven to 325F convection [165C] or 350F [180C] without convection. Line 2 baking sheets with parchment paper.
Portion chilled dough into approximately 40 g / 1.41 ounce portions. (An oiled ice cream scoop helps alleviate sticking.) Bake for 12 minutes or until set on top. Cool completely on baking sheets.
135 g / 1 1/2 cups rolled oats
105 g / 3/4 cup all-purpose flour
50 g / 1/2 cup cocoa powder
2 g / 1 teaspoon instant coffee
1 g / 1/2 teaspoon baking soda
2 g / 1/2 teaspoon salt
57 g / 1/4 cup unsalted butter
64 g / 1/4 cup peanut butter
120 g / 2/3 cup brown sugar
40 g / 2 tablespoons Dried Plum Puree
40 g / 2 tablespoons Prune Juice Concentrate
2 large eggs
10 ml / 2 teaspoons vanilla extract
70 g / 1/2 cup chocolate chips
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