Prep 15 mins
Cook 10 mins
Lower fat cookie where prunes replace some of the butter. My children actually prefer these to regular chocolate chip cookies. I always have a batch of these in the freezer for a quick snack. If you want to use white flour use 2 1/4 cups. Be careful how many you eat they can be dangerous!
- 1⁄2 cup prune puree (12 prunes blitzed with 3 tbsp hot water until smooth)
- 3 tablespoons butter (softened)
- 3⁄4 cup white sugar
- 3⁄4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1⁄2 cups chocolate chips
- Preheat oven to 375.
- Line baking sheets with parchment paper.
- In a large bowl beat puree, butter, both sugars, eggs and vanilla until smooth.
- In a small bowl combine flour and baking soda.
- Stir dry ingredients into wet and mix completely.
- Stir in chocolate chips.
- Drop tsps of dough onto baking sheets and flatten slightly with a fork and milk.
- Bake for 10 -12 minutes until liight brown around the edges.
- Transfer to wire rack to cook.
- Store in air tight container or freezer.
These are great to let your toddler think that he's getting full chocolate cookies! I made a few modifications: 1 cup of purée and no white sugar. 2 tsp of vanilla and 1/2tsp of almond extract. 1 cup of dark chocolate chips (50% cacao) is enough for a toddler! It is better to cream the butter with the sugar before adding other wet ingredients. Super yummy and somewhat healthy!
A fantastic twist on a classic recipe, very easy to make and delicious.