High Fiber Dark Chocolate Chip Oatmeal Cookies

Prep time: 15 minutes

Cook time: 12 minutes

To make the Prune Puree: Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.

Store the purée in an airtight container in the fridge for up to 4 weeks

To make the Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone silpats.

Measure out 1/4 cup of the dark chocolate chips and set aside.

Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment on medium speed, cream the butter until the sugar has been absorbed and the texture is light and fluffy. Add the prune puree and continue mixing on low speed until incorporated, scraping down the sides of the bowl and paddle as needed. Add the egg and vanilla bean paste, then mix until incorporated.

In a small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the mixer bowl, mixing on low, long enough to incorporate. Add the oats to the mixer bowl and mix on low until everything is evenly distributed. Use a spatula or wooden spoon to fold in the chopped California Prunes and the remaining 1/2 cups of dark chocolate chips.

With a small cookie scoop, a spoon, or just your hands, form the dough into balls, using 2 tablespoons of the dough per cookie. Then, arrange them on the prepared baking sheets a few inches apart.

Press the dough down with the bottom of a drinking glass greased with baking spray to create a more uniform look among the cookies. The batter won’t spread much as it bakes, which is fine if you are making just the cookies, but if you are making the Real California Frozen Greek Yogurt Cookie Sandwiches, it is important to flatten them out so that they are all uniform in size and shape. If the cookie dough sticks to the bottom of the glass, use a thin knife or bench scraper to separate them.

Place a couple of the 1/4 cup of reserved dark chocolate chunks on top of each cookie and press in gently.

Bake for 12 minutes, until cooked through and starting to brown around the edges. Allow to cool for 10 minutes on the pan then carefully transfer to a wire cooling rack to cool completely. The cookies will keep at room temperature, tightly covered for up to 3 days.

Yield: 16 cookies

Recipe and photography by Meg van der Kruik / @thismessisours courtesy Real California Milk and California Prunes