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Almond Prune Cookies

Sweets and Treats

October 25, 2026

Almond Prune Cookies – paleo recipe

MAKES 24 COOKIES Ingredients • 1¼ cups almond flour • ½ teaspoon baking powder • ½ teaspoon salt • ¼ teaspoon ground nutmeg • 1 cup (240 ml) coconut oil, softened • 2 cups (480 ml) palm sugar • 2 large eggs • 3 cups (720 ml) almond meal • 1½ cups prunes Preparation 1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F (165°C). Line two large baking sheets with parchment paper. Whisk flour, baking powder, salt, and nutmeg together in a large bowl. 2. In a large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary. 3. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Mix in the almonds and prunes until just incorporated. 4. Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm. 5. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking. 6. Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.

More Recipes You'll Love

Almond prune cookies are the grown-up cousin of the raisin version: soft, chewy almond cookies studded with sweet chopped prunes. The prunes keep the centers moist for days. Baked at 325 F, they come out as perfect bakery-style rounds with golden edges.

Pro Tips

  • Chop the prunes into small, even pieces so every cookie gets some and they do not tear the dough.
  • Beat the coconut oil and palm sugar just until combined. Any more mixing makes the cookies spread.
  • Flatten the 3-tablespoon balls to 3/4 inch thick so the edges set while the centers stay soft.
  • Rotate the two baking sheets halfway through the bake for even color on both racks.
  • Cool the cookies on the baking sheet for 10 minutes. They finish setting there before moving to a rack.

Frequently Asked Questions

What makes these cookies stay soft?

The prunes, mostly. Their moisture keeps the almond dough tender for days, and the 3/4-inch thickness protects the centers from overbaking.

How long do almond prune cookies keep?

Up to 5 days in an airtight container at room temperature, or 2 weeks in the fridge. They freeze well too.

Can I use dates instead of prunes?

Yes. Chopped dates work in the same quantity and give an even stickier, caramel-like chew.

Are these cookies paleo?

They are grain-free and dairy-free, built on almond flour, almond meal, coconut oil, palm sugar, eggs, and prunes.

Recipe Card

Almond Prune Cookies – paleo recipe
Stav Kogan

Almond Prune Cookies

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1¼ cups almond flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup coconut oil, softened
  • 2 cups palm sugar
  • 2 large eggs
  • 3 cups almond meal
  • 1½ cups prunes

Method
 

  1. 1.
  2. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
  3. Line two large baking sheets with parchment paper.
  4. Whisk flour, baking powder, salt, and nutmeg together in a large bowl.
  5. 2.
  6. In a large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
  7. Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
  8. 3.
  9. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
  10. Mix in the almonds and prunes until just incorporated.
  11. 4.
  12. Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm.
  13. 5.
  14. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking.
  15. 6.
  16. Let the cookies cool on the baking sheets for 10 minutes.
  17. Serve warm or transfer to a wire rack and cool completely.

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