Berry Twist Chocolate Chip Cookies

One or two large 13 x 18" baking sheets, parchment paper

Total time:
1 hour

4 dozen - 3" cookies

A hint of berry is a yummy, surprising addition to your regular chocolate chip cookies. These cookies have a slightly crisp outside with a delightful soft, chewy center.


  • 2 pouches GoGo squeeZ® Apple Berry fruit sauce
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups milk chocolate chips


Preheat oven to 375°F. Line a large baking sheet with parchment paper.
In a medium size mixing bowl using an electric mixer, beat butter and sugars together until pale and fluffy, about 1 minute. Add egg and vanilla and beat until combined.
In a separate bowl combine flours, baking soda, baking powder and salt.
Using mixer on low, alternate additions of the flour mixture then fruit sauce, mixing just until combined each time, ending with a final addition of flour. Stir in chocolate chips.
Using a small cookie scoop, drop heaping tablespoonfuls onto cookie sheet spaced 3” apart (12 cookies to a sheet). Bake for 10-12 minutes rotating pans halfway through baking if baking two sheets at a time. Bake until edges are golden brown. Remove from oven and allow to cool on baking sheet 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.
*TIP* These can be made Gluten-Free, substitute flour for equals parts of a Gluten-Free Flour mix.