Some mornings need a little more indulgence. These provide rich chocolate and coffee flavor while also packing in protein and fiber. Prune Juice Concentrate and Dried Plum Puree together gives the cookie dough richness while keeping sugar and butter levels at a minimum.
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
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 briefly. Add the sugar and mix until the mixture is aerated, about 3 minutes. Mix in the puree and concentrate until incorporated. Briefly mix in the 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 or 350F without convection. Line two 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.