4T Fat free cream cheese

2oz Prune Puree- one small baby food container is 2.5oz. just eyeball it, you may find you need the whole thing later

1/4c sugar

1/4c splenda

(or half a cup of ‘Splenda for baking’ in substitution for the sugar and splenda measures)

1/2c dark brown sugar firmly packed (if you like a sweeter cookie add a bit more)

1tsp vanilla extract

1c all purpose flour

1/2c cocoa

1/3 tsp salt

Preheat oven to 350F. Line your cookie sheets with parchment paper so no oil or cooking spray needs to be used.

Cream together the cream cheese, prune puree, sugar/splenda and brown sugar. Beat in vanilla. In a second bowl combine the remaining ingredients. Mix the dry mixture into the wet mixture. If you find the mixture is really dry and crumbley you can add in the last of the prune puree to help moisten it up.

Roll into small balls and flatten with your hand. Bake 8-10 minutes. Cool on the pan for a minute before moving to a rack.

I love chocolate and was in dire need of a chocolate fix. I found a similar recipe to this one and tweeked it to this. I wanted something very chocolatey and something very chewy, I didnt want a dry cookie, or one that would become a little chocolate rock later. I add a little extra sugar and salt to this just because I like really salty sweet cookies. A few of these will go a pretty long way if you are needed something chocolatey. Err on the side of caution with cooking these, if they are a little undercooked its fine, they dont contain eggs but if you over cook they will lose their chewiness.