These cookies developed over quite a few years, but I knew once some friends and my Dad starting buying them from me that I had a good recipe. My Dad was used to eating Mr Christie cookies so knowing these satisfied his craving along with the fact he loved that they contained prune puree, was very rewarding and inspiring that perhaps there were other people out there who would also be interested in changing their diets, as my goal was/is to inspire people to eat healthier.
With the extra nutritional punch from the prune puree (and allows for less sugar in the recipe), fibre-dense flours and oats, and anti-oxidant rich dark chocolate chunks, and because he loved them so much (he was known to my kids as Grandpa Choo Choo), we named them ‘chocolate choo choo cookies’.
gluten free, dairy free, soy free, nut free
chocolate choo choo cookies
350º, 15 minutes; makes 21 large or 33 medium cookies
• 2 cups rolled oats
• 2 cups Bob Red Mills Gluten Free 1:1 flour or whole spelt flour (not gluten free, though often tolerated by those that are)
• 1 dark organic 85% chocolate bar (contains less sugar), cut into small chunks
• 1 cup coconut palm sugar
• 3/4 cup sunflower oil or coconut oil
• 2/3 cup pitted prunes (for 1/2 cup prune puree*)
• 2 eggs
• 2 tsp baking soda
• 2 tsp vanilla
• 1/2 tsp salt
* Place 2/3 cup pitted prunes + 1/2 cup hot water, so all are covered. Allow to soak for a good 5 minutes. Remove 2 tbsps water before blending/processing. Makes 1/2 cup.
MIX dry ingredients (except the chocolate chunks)
MIX wet ingredients.
ADD dry to wet. (I like to use a danish whisk.)
ADD chocolate chunks and combine.
SCOOP large size balls with an ice cream/cookie batter scooper. After placing on the cookie sheet, I push down on the tops to flatten them a little.
BAKE for 15 minutes. Remove the cookie sheet and allow to cool for a few minutes before transferring cookies to cooling racks.