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 least 4 hours or up to a few days.
Yield: about 26 cookies
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
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.