Cherry-Chocolate Chip Cookies

I’m going to suggest adding an ingredient to your baking repertoire, that may raise a few eyebrows… Intrigued?

Now don’t worry, it’s not overly expensive, nor hard to find. You may even have it in your home right now… What is this mystery ingredient?

Baby food! First stage prunes, to be precise (check the ingredients, it should contain only prunes and water)… I used it in these cookies, replacing half the fat originally called for. Unlike applesauce, which often lends a cakey texture to cookies, the prune puree left them soft and chewy. I can’t wait to try it again, maybe as an egg replacer.

 

 

 

 

Cherry-Chocolate Chip Cookies

1 cup All-Purpose Flour

2 tbsp Arrowroot Starch

1/4 tsp Baking Soda

1/8 tsp Ground Ginger

1/4 cup Margarine

1/4 cup Prune Baby Food

1/2 cup Sugar

2 tbsp Molasses

1/4 cup Chopped Maraschino Cherries (roll in paper towel to remove excess syrup)

1/2 cup Semi-Sweet Chocolate Chips

 

Pre-heat oven to 350°F and prepare baking sheets.

Stir together the flour, starch, baking soda, and ginger. Set aside.

Beat the margarine, prunes, and molasses together until thoroughly combined. Beat in sugar. Add flour mixture and blend until just combined. Mix in cherries and chocolate chips.

Using a tablespoon as a measure, drop dough onto baking sheet and gently flatten into disk (they don’t spread much). Bake for 10 – 12 minutes, until edges are golden. Transfer to rack and allow to cool.

Makes about 18 cookies.

 
 

10 thoughts on “Cherry-Chocolate Chip Cookies

  1. Tiffany

    Ooooh, interesting. I will have to try baby food in cookies. I don’t really like what apple sauce does to baked goods so I usually just use oil for the better texture. I ate some of Serafina’s Apple Plum baby food the other night and it was sooo yummy. Maybe even better than the apple butter we love so much and it is only 50 cents a jar! Great recipe! 🙂

    Reply
    1. Starr

      Thanks 🙂
      Now that I’ve seen the difference the prune puree made, I’m eager to try different varieties, like the apple butter. I’ve also seen blueberry-plumb (yummy)

      Reply
    1. Starr

      You can make your own puree, I’ve done it in the past. But to be honest, the reason I tried baby food was because I could never get my puree as smooth as the commercial stuff (I think that made a difference in the baked goods). Maybe I didn’t process it long enough. If you try let me know how yours turns out.
      To make a baby food alternative: Pulse until smooth, 8 ounces of pitted prunes and 6 tablespoons of hot water.

      Reply

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