This post has been sponsored by The California Prune Board. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! I also added espresso powder in these vegan chocolate chip cookies to help intensify the chocolate flavor. I love adding espresso powder in my brownie recipes too for this same reason! I am so fortunate to live in the San Joaquin Valley in California, which is widely known as the ‘fruit basket of the world’. With an unlimited variety of fresh fruits and vegetables at my doorstep, I can create delicious, healthy recipes (like these cookies) by incorporating fresh and dried fruit. My Vegan Chocolate Chip Cookie is a great example of enjoying a sweet treat, but you’ll love that it delivers a healthy punch and bonus points is that they are undetectably vegan! By adding California Prune Puree to these cookies, we are adding an additional level of natural sweetness and nutrition into every bite. The powerful combination of vitamins, minerals, antioxidants, and fiber support your overall health and immune system. Plus, the natural sweetness of the prunes offers less sugar, reduces calories, is a great egg substitute and acts as a therapeutic option for bone health. So even if you are not vegan, don’t let the recipe name hold you back from enjoying this Vegan Chocolate Chip Cookie recipe! It’s a cookie for everyone to enjoy! If you’re looking for more vegan sweet treats to enjoy, make sure to check out my No Bake Date Brownies, Vegan Chocolate Mousse, and No Bake Protein Energy Balls!
Ingredient List
Be sure to scroll down to the recipe card for the full ingredient list and measurements.
Vegan butter: Use your favorite brand. We love Miyokos. No need for it to be at room temperature, cold is great for this recipe! Prune puree: We love using prune puree in our vegan baking. It’s a great substitute for eggs, fat/sugar and is chock full of potassium, fiber, and vitamin K. White sugar: I was able to drastically reduce the amount of added sugar in these cookies by using the prune puree so you will only need ⅓ cup sugar. Flax eggs: A great substitute in vegan baking and all you need is ground flaxseeds and water to make it! Dry ingredients: All purpose flour, cake flour, baking soda, baking powder, salt Espresso powder: Optional, but recommended if you can get your hands on it! Vanilla extract: I added in one full tablespoon in these cookies to give them a nice punch of vanilla flavor. Vegan chocolate chips: Use your favorite brand. We love Enjoy Life Foods. You can also use chocolate chunks!
Expert Tips
Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. For a soft and gooey cookie, pull them out a minute or so before you think they are done. I recommend 9-10 minutes for most ovens for this recipe.
