Ingredients Jump to Instructions ↓

  1. 7 Pitted prunes

  2. 1/4 cup 59ml Hot water

  3. 1 1/3 cups 263g / 9 1/3oz Unbleached cane sugar

  4. 1/2 cup 118ml Soy milk

  5. 2 teaspoons 10ml Vanilla

  6. 1/2 teaspoon 2 1/2ml Almond extract

  7. 1 3/4 cups 109g / 3.8oz Unbleached flour

  8. 1/4 cup 27g / 1oz Cocoa powder

  9. 1 teaspoon 5ml Cinnamon

  10. 1 teaspoon 5ml Baking soda

  11. 1/2 teaspoon 2 1/2ml Sea salt

  12. 1 cup 110g / 3.9oz Vegan chocolate chips

  13. 1/2 cup 73g / 2.6oz Walnuts - roughly chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line two cookie sheets with parchment paper and set aside. In a small bowl, place the prunes, pour the hot water over them, and set them aside for 15 minutes to rehydrate. Transfer the prune mixture to a blender or food processor and process for 1 to 2 minutes to form a smooth puree. Add the sugar, soy milk, vanilla, and almond extract, and process an additional 1 minute. In a large bowl, sift together the flour, cocoa powder, cinnamon, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir well to combine. Gently fold in the chocolate chips and walnuts. Working in batches, using a 1-tablespoon measuring spoon, portion tablespoonfuls of the dough onto the prepared cookie sheets, and space them 2 inches apart. Bake at 350 degrees for 10 minutes or until set, but still soft to the touch. Allow the brownie bites to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining dough. Store in an airtight container. This recipe yields 3 dozen cookies.


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