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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 kosher salt
2 g / 1/2 teaspoon baking powder
2 g / 1/2 teaspoon baking soda
30 g / 2 tablespoons Dried Plum Puree
60 ml / 1/4 cup vegetable oil
5 g / 1 teaspoon pure vanilla extract
100 g / 1/2 cup granulated sugar
48 g / 1/4 cup brown sugar
60 ml / 1/4 cup water
90 g / 1/2 cup vegan chocolate chips
To make the dough: In a bowl, whisk together the flour, salt, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, mix the dried plum puree, oil, vanilla, and sugars until smooth, 2 minutes. Add the water and mix until incorporated.
Add the flour mixture and chocolate chips and mix on low speed until just combined, about 1 minute. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough together by hand. Cover the dough and refrigerate for at least 4 hours or overnight.
Preheat a convection oven to 325°F or a conventional oven to 350°F. Line 2 sheet pans with parchment paper. Using a 20 g / 3/4-ounce (1 1/2-tablespoon) ice cream scoop, portion the dough and place on the prepared pans.
Bake the cookies for 10 minutes. Rotate the pans and bake until the edges begin to caramelize and the tops set, about 5 minutes more. Let cool on the pan. The base of the cookies may stick to the paper when the cookies are hot. When they reach room temperature, the cookies will peel off from the paper.