<p>This butter-free, eggless chocolate chip cookie tastes rich enough that omnivores won’t notice the difference. The key to the addictive, chewy texture is a small amount of Dried Plum Puree, which helps bind moisture in the cookie and add sweetness with less sugar and fat as other chocolate chip cookie recipes. Before baking, refrigerate at […]</p>
<p>This butter-free, eggless chocolate chip cookie tastes rich enough that omnivores won’t notice the difference. The key to the addictive, chewy texture is a small amount of Dried Plum Puree, which helps bind moisture in the cookie and add sweetness with less sugar and fat as other chocolate chip cookie recipes. Before baking, refrigerate at […]</p>
Ingredients

    240 g / 1 3/4 cup all-purpose flour

    4 g / 1 teaspoon salt

    2 g  1/2 teaspoon baking powder

    2 g / 1/2 teaspoon baking soda

    30 g / 2 tablespoons Dried Plum Puree

    60 g / 1/4 cup vegetable oil

    5 g / 1 teaspoon vanilla extract

    100 g / 1/2 cup cane sugar

    48 g / 1/4 cup brown sugar

    60 ml / 1/4 cup water

    90 g / 1/2 cup vegan chocolate chips

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Instructions

    In a bowl, whisk together the flour, salt, baking powder, and baking soda.

    In a separate bowl, whisk together the puree, oil, vanilla, and  sugars until smooth. Stir in the water and mix until incorporated.

    Add the flour mixture and chocolate chips all at once and mix on gently just until combined. Do not overmix. Cover the dough and refrigerate for at least 4 hours or overnight.

    Preheat the oven to 350°F [180°C]. Line two sheet pans with parchment paper.

    Portion the dough into 22 (20 g / 3/4 oz) mounds. Evenly space the mounds on the prepared pans. Bake each pan for 8 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, approximately 4 more minutes. Let the cookies cool completely on the pan.

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