Colossal Chocolate Chippers

Colossal Chocolate Chippers

This recipe is adapted from Secrets of Fat-Free Baking by Woodruff.  They are chewier than Tollhouse cookies, but I’ve never heard any complaints.  They do not taste like cardboard or prunes either. They’re good!

• 3/4 c whole wheat flour
• 1/2 c white flour
• 1/2 c sugar
• 3/4 t baking soda
• 1/4 c Prune Puree
• 2 T agave nectar
• 1 t vanilla extract
• 1/3 c vegan chocolate chips
• 1/3 c unsweetened shredded coconut (optional)

You will definitely want a mixer for this, preferably a stand mixer.

Combine the dry stuff.

Add the wet stuff (not the chips or coconut).  Let the mixer go several minutes.  At first it will be impossibly dry and crumby, but give it time and it should eventually clump up to easily worked cookie dough consistency.

Then add the chips and coconut.

Drop by rounded teaspoonfulls onto a light oiled cookie sheet (I use spray).

Flatten with the wet bottom of a glass.  This is because without fat the cookies will not melt and spread on their own.  Should make 20.

Bake 9-10 minutes at 375.  Do not overbake – soft and chewy is OK.

These freeze well.