Tuesday, May 3, 2011

Flourless Peanut Butter Dark Chocolate Chunk Cookies

Tate's is a bake shop that makes amazing -- but not necessarily super healthful -- cookies. A friend (and fellow Tate's fan) asked me to Full Belly Sisters-ize Tate's Flourless Peanut Butter Cookies. Of course, I said yes!


I swapped the sugar in the original recipe for Sucanat, which is basically unrefined dried sugar cane juice with its natural molasses intact (meaning it provides some nutritional value in the form of some iron, calcium, potassium). Succanat is still caloric like sugar, of course, so I did cut it from 3/4 cup to 1/2 cup. I also swapped the semi-sweet chocolate chips for the more nutritious dark chocolate and reduced the amount used.


In order to retain the original cookies' sweetness, I added minced prunes. These dried plums seem to have bad poop-related connotations for many people, but prunes are actually just super-sweet, super-healthful bites of goodness! They are high in fiber, as well as potassium, Vitamin A, Vitamin E, iron and calcium. In case you're still feeling iffy about the idea, let me assure you that you won't really taste the prunes; you'll just hit some tiny, chewy, sweet bits and say "mmmm" as you eat your cookies.


One more important point: peanut butter is the main ingredient in these cookies, so choose your jar carefully. Ideally, you should use one that either just has peanuts or has peanuts and salt. If it has hydrogenated oils and/or sugar, avoid it.


Adapted from Tate's Flourless Peanut Butter Cookies recipe:
Ingredients
(yield: 24 cookies)
  • 1 cup natural peanut butter 
  • 1/2 cup Sucanat (can substitute raw sugar or light brown sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 cup chopped dark chocolate (70% or more cocoa)
  • 1/3 cup minced prunes (about 10 prunes)
  • 1/4 tsp salt (if using unsalted peanut butter)
Preheat oven to 350 degrees. Place parchment paper on two cookie sheets. In a medium bowl combine the peanut butter, Sucanat, egg, vanilla, baking soda and salt (if using). Add the minced prunes...
...and the chopped dark chocolate.
Mix together until the chocolate and prunes are evenly distributed throughout. Scoop heaping teaspoonfuls of the dough.
Using your hands, form into balls and press down a bit to flatten. You should be able to easily fit a dozen cookies on each cookie sheet; they don't spread much.
Bake for about 12 minutes. Put the cookie sheets on a rack to cool for five minutes or so.
 Then move the cookies off the sheets to a rack to cool.
These are especially delicious when still warm - the chocolate is melted and smooth.
 Peanut butter cookies just call out for milk.

UPDATE: A girl, a guy, furkids and food tried our cookies—check out their post!

31 comments:

  1. So happy you enjoyed them so much!

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  2. Just made these the other day - they were delicious. My husband and I ate them all in about 2 days! I'll be making these again.

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  3. These are crunchy, too! Not thin and crispy like tate's original choc chip cookies, but crunchy like any PB cookie.

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  4. i'm literally drooling. lol. they look so good!

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  5. they are! (or were. they've all been consumed.)

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  6. Thanks for the link (love prunes) and recipes. These look amazing but Tates are crunchy...

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  7. I'M GOING TO SAVE A COOKIE LIKE THIS FOR A SUPER SPECIAL DAY!!

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  8. Janet Redmond HoganDecember 9, 2011 at 3:16 PM

    Just made a batch of these!!! WOW! I have to say, once I put it together looking at the dough I was skeptical.  Especially with the prunes.  I love prunes.  Just never baked with them.  These are a new favorite!

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  9. so glad you liked them!

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  10. I'm excited to try these because I recently found some dairy free chocolate chips so these could be not only flourless but dairy free cookies! Totally making them this week (have to pick up some prunes first, what a great concept to bake with). Thanks for reposting. YUM.

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  11. Perfect! Let me know how you like 'em :-)

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  12. Oh my goodness!  Those cookies look soooooo tasty and mouth-watering.  Thanks so much for sharing this healthy recipe.  I saw you at Tuesday's Treasures.  Rock on!

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  13. Aww, shucks - thanks so much!

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  14. Your pictures are insane, I'm craving these so badly right now!

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  15. Thank you that made my day! I hope you try them some time :-)

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  16. Also shared at the linky party hosted by Recipes for My Boys: http://www.recipesformyboys.com/p/thursdays-treasures.html

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  17. These look totally amazing!!! Making these!!

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  18. Yippee! PLease come back and let us know how you like 'em!

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  19. wow these are awesome plus it's gluten free which I love! Shared on my Facebook page cause it was too good not to share. Thank you!

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  20. fullbellysistersMarch 1, 2012 at 8:49 PM

    Thank you so much for sharing! Hope you enjoy them :-)

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  21. Mmmmmm.....prunes in cookies....love that sweet fiber addition!  Great recipe, ladies!  Thanks for sharing on Fit and Fabulous Fridays!! :)

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  22. These look FABULOUS!  I wonder--I like dates more than prunes--do you think I could substitute there and still get the same texture and similar taste?

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  23. fullbellysistersMay 28, 2012 at 3:02 PM

    I haven't tried it, but i think it should work just fine! I find prunes a bit softer - so the dates might be a little more noticeable in the cookie, but i don't think it would get in the way of the overall taste. If you try it, please report back and let me know how the dates worked out!

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  24. Making these today.  Using organic coconut sugar instead though. ;)

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  25. fullbellysistersJuly 1, 2012 at 4:31 PM

    Would love to hear how they turn out - hope you enjoy!

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  26. Used 1/2 tsp Stevia in lieu of sugars; used 1/2 cup homemade applesauce to replace bulk/texture of missing sugars....interesting...not too sweet and surprisingly not too peanut buttery

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  27. Do you think I could I use dried figs in place of the prunes?

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  28. Sure, I don't see why not!

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  29. This recipe will be great for Passover too. Delicious xoxo

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  30. Can these be made without prunes or any dried fruit? I'm not really a fan of prunes/dried plums,raisins or dates.

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