Dragonfruit Chocolate Chip Cookies
Chocolate chip cookies get this great hot pink hue from dragonfruit. This is an egg-free recipe thanks to the moisture from the dragonfruit subbing in for the eggs!
Servings: 32 cookies
Ingredients
- ½ cup unsalted butter softened
- 1 cup white sugar
- 1 3.5 oz package thawed Pitaya Plus puree OR 1 cup frozen pink dragonfruit cubes, thawed and pureed
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- Cream the butter and sugar in a stand mixer with the paddle attachment.
- Add in the thawed dragonfruit puree and keep mixing til blended.
- Pause the mixer and add in the flour, salt, sugar, baking soda, and vanilla.
- Continue mixing on low speed until just combined.
- Use a rubber spatula to fold in the dark chocolate chips.
- Use a tablespoon to drop small amounts of dough onto a cookie sheet, evenly spaced.
- Bake for 14 minutes, switching the cookie sheets in the oven halfway through.
- Let cool on a wire rack.