I have a confession to make. Until this Recipe Redux contest kicking off National Osteoporosis Month, I had never eaten a dried plum because of its more popular title: prune.
Let’s continue to call it a dried plum, so we can all forget about prunes and how they are associated with old people and gastrointestinal relief. But you guys – I don’t understand how I rejected this fruit for so long!
In fact, dried plums have multiple health properties to promote beyond relieving constipation (probably the first time that word has appeared on my blog). They are effective fruit in preventing and reversing bone loss – just eating a handful of dried plums a year has been associated with increased bone mineral density! In addition, they may support heart health, immunity, and healthy aging.
Dried plums can be used in baking recipes to reduce fats and sugars, by simply pureeing the fruit for its sweetness, moisture and texture. This is what we are taking advantage of today! Dried plums are really one sweet package, huh? They contain natural elements which help heighten the flavors of other ingredients in a recipe, whether sweet or savory.
So of course, I stuck all these health benefits into a cookie, adapting it generously from my favorite Tollhouse cookie version. Soft and gooey, these Healthier Dark Chocolate Chip Cookies will satisfy your cookie sweet tooth – and the dried plum puree in the dough lets us reduce the sugar and butter content, as well as the sweetness of the chocolate.
- ½ cup California Dried Plums (10-12)
- 5 tablespoons unsalted butter
- ¼ water
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips
- Preheat the oven to 375 degrees.
- In a blender or food processor, combine California dried plums, butter, and water. Blend until you've reached a puree (don't worry if there are some flecks of the dried plum skin).
- Transfer the mixture to a bowl and stir in sugar, vanilla extract, and an egg until well combined.
- Add in flour, baking soda, and salt. Stir until just incorporated.
- Chop the chocolate chips slightly so they distribute well in the dough, and add them into the bowl and mix.
- On 2 baking sheets lined with parchment paper or silicon baking mats, form 24 heaping tablespoon-sized cookies. Flatten them with a fork if you prefer flatter cookies since they will not spread.
- Bake for around 8 minutes for gooey, soft cookies (add 1-2 minutes if desired).
- Remove them from the oven and let them cool for 5 minutes before enjoying.
To sweeten the deal, I made a second batch and stuck them in the freezer. They’re just as good straight outta there! I prefer the flat version (first photo), but the round guys are softer.
Are you a fan of dried plums (ahem, prunes)? Do you like gooey, soft, crunchy, or crispy cookies best?
Disclosure: I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
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