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These vegan cookies were developed by a vegan bakery in Las Vegas as a prototype to sell in coffee shops….
In a bowl, whisk together the flour, salt, baking powder, and baking soda.
In a separate bowl, whisk together the puree, oil, sugars, coconut milk, and vanilla until smooth.
Add the flour mixture and chocolate chips to the wet ingredients all at once and mix on gently just until combined. Do not overmix. Ideally, cover the dough and refrigerate for at least 4 hours or overnight, though you can bake right away.
Preheat the oven to 350°F [180°C]. Line two sheet pans with parchment paper.
Portion the dough into 9 (70g) 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.
240g (37.8%) flour
4g (.63%) salt
2g (.31%) baking powder
2g (.31%) baking soda
32g (5.04%) Prune Puree
60g (9.45%) vegetable oil
100g (15.75%) granulated sugar
40g (6.3%) brown sugar
60g (9.45%) coconut milk
5g (14.17%) pure vanilla extract
90g (14.17%) Chocolate chips
A recent Reader’s Digest story summarizes a study released last year about how prunes stave off bone loss. The study,…
Read MorePrunes support heart health in two ways: protecting arteries and reducing damage from oxidative stress, even in diets that are not considered healthy.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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