Almond prune cookies are soft, cakey cookies studded with tender bits of prunes and scented with nutmeg. A triple hit of almonds — flour, meal, and the nutty dough itself — gives them a rich, rustic crumb. They bake up plump and golden with edges that set while the centres stay puffy.
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.В В 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.В В 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.В В 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.В В 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.В В 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.В В Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Pro Tips
- Chop the prunes into small pieces so they distribute through the dough instead of forming sticky pockets that tear the cookie apart.
- The cookies are meant to look underdone between the cracks — pull them at twenty-two minutes and let the sheet finish the job as they cool.
- Ground nutmeg is delicate; grate it fresh if you can, and keep to the quarter teaspoon or it will bully the almond flavour.
- Roll the three-tablespoon portions tall rather than flat — these spread as they bake and a low ball comes out thin and crisp instead of soft.
Frequently Asked Questions
Can I use dates instead of prunes?
Yes — chopped dates give the same sticky sweetness and actually make the cookies a touch fudgier in the centre.
Why are there two kinds of almond flour here?
The almond meal adds rustic texture while the finer flour keeps the crumb tender — using all of either one changes the character noticeably.
How should I store almond prune cookies?
Airtight for four days at room temperature, or a week in the fridge. The prune pieces keep them moist longer than plain almond cookies.
Can I freeze them?
Both the baked cookies and the shaped dough freeze well. Thaw at room temperature or bake from frozen for two to three extra minutes.
Recipe Card
Ingredients
Method
- 1. В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and nutmeg together in a large bowl. 2. В В 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. В В 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. В В 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. В В 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. В В Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
