2 1/4 cup whole wheat flour (or whole wheat-white or whole wheat pastry flour)
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
8 T. Earth Balance Buttery Spread or any non-dairy butter spread (room temperature)
1/2 cup prune lekvar (prune puree)
1/4 cup brown sugar
1/4 cup granulated sugar
2 portions Ener-g Egg replacer (enough for 2 eggs)
6 oz. semisweet chocolate chips (vegan/non-dairy)
1 C. chopped walnuts

Room temperature butter works better than cold butter. Also, you can skip the chocolate chips and add raisins instead, or have a bit of both. You can also add nutmeg, cinnamon, etc. if you like spices in your cookies. These cookies taste sort of like moist, soft scones - they remind me a little of molasses cookies as well. They definitely are not crispy cookies. Oh and if you don't like big cookies, make them small so you can eat more! :)

Preheat oven to 350 degrees Farenheit. Mix flour, baking soda & salt in a bowl - set aside. Mix up your egg replacer with water (enough for 2 eggs). Mix wet ingredients & sugars in a larger bowl (vanilla, butter, prune puree, sugars & egg replacer) until smooth and creamy. Slowly add dry ingredients to the wet ingredients a little at a time until fully incorporated. Stir in chocolate chips and nuts. Drop by heaping tablespoonfuls onto cookie sheets (makes 24 large cookies - or you can make them smaller if you want). We smash them a bit with a spatula so they spread out better, if not, they will tend to stay high and rounded. Bake for about 9 minutes and check the bottoms - some might take a little longer depending on the oven, but ours are ready to come out after about 9-10 minutes.

Serving Size: Makes 24 large cookies.

Number of Servings: 24

Recipe submitted by SparkPeople user OLEFLAMENCA.

 

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