MAKES 18 COOKIES
Ingredients
• 1 cup water
• ¼ cup finely chopped prunes or dates
• 3 tablespoons coconut oil
• 2 cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups palm sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup cacao nibs
Preparation
1. Bring water and prunes to a boil in a small saucepan over medium-high heat; reduce to a simmer and cook until prunes are tender and most of the water has evaporated (about 20 minutes). Using a rubber spatula, press the mixture through a fine-mesh strainer set over a bowl to make a date purée. Scrape any prunes left in strainer into the purée (you should have ¼ cup of purée).
2. Meanwhile, adjust oven rack to middle position; heat oven to 325°F. Line two baking sheets with parchment paper. Melt coconut oil in microwave for 30 seconds. Set aside.
3. Whisk flour, baking soda, and salt together in a bowl. Using a stand mixer fitted with a paddle beat prune purée, coconut oil, and palm sugar on medium speed until blended. Beat in egg and vanilla until combined. Reduce speed to low and beat in flour mixture until just incorporated. Give batter a final stir by hand, and then stir in all but two tablespoons of the cacao nibs.
4. Working with two tablespoons at a time, roll dough into balls and press with fingers to create a cookie shape one-quarter-inch thick. Space cookies, torn side up, about two inches apart on prepared baking sheets (9 cookies per sheet). Press remaining two tablespoons of cacoa nibs evenly into tops of cookies.
5. Bake cookies, one tray at a time, until edges are light golden brown and centers are soft and puffy (8 to 10 minutes) or until lightly browned, rotating sheet halfway through baking. Let cookies cool on sheet for 10 minutes, then serve warm or transfer to wire rack and cool completely
