Chocolate chip cookies made with almond flour and a homemade prune puree are soft, golden, and far more wholesome than they taste. Cacao nibs stand in for chocolate chips, holding their crunch against the tender, chewy crumb. Eighteen cookies, one saucepan of prunes, and no refined flour anywhere in sight.
MAKES 18 COOKIES
Ingredients
1 cup (240 ml) water
¼ cup finely chopped prunes or dates
3 tablespoons (45 ml) coconut oil
2 cups (480 ml) almond flour
½ teaspoon baking soda
½ teaspoon salt
1¼ cups palm sugar
2 large eggs
2 teaspoons (10 ml) vanilla extract
½ cup cacao nibs
Preparation
1.В В 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 pure. Scrape any prunes left in strainer into the pure (you should have ¼ cup of pure).
2.В В Meanwhile, adjust oven rack to middle position; heat oven to 325°F (165°C). Line two baking sheets with parchment paper. Melt coconut oil in microwave for 30 seconds. Set aside.
3.В В Whisk flour, baking soda, and salt together in a bowl. Using a stand mixer fitted with a paddle beat prune pure, 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.В В 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.В В 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.
Pro Tips
- Make the prune puree properly — simmering and straining the prunes is what replaces the refined sugar with body and caramel-like sweetness.
- Press the dough with your fingers to a quarter-inch thickness rather than rolling; the torn edges are what give these cookies their rustic bakery look.
- Reserve two tablespoons of cacao nibs for pressing into the tops. Baked-on top, they stay crunchy and give every cookie a proper finish.
- Melt and cool the coconut oil before mixing — hot oil greases the dough instead of binding it, and the cookies spread too thin.
Frequently Asked Questions
Can I use dates instead of prunes?
Yes — the puree method is identical and dates give a slightly more caramel-like sweetness. Use the same quarter-cup of finished puree.
Why cacao nibs instead of chocolate chips?
Nibs are unsweetened and crunchy, keeping the cookies less sugary and more grown-up. Use chips if you prefer a proper melt-in chocolate moment.
Are these cookies soft or crisp?
Soft and chewy with lightly crisp edges, thanks to the fruit puree keeping moisture in the centre. They stay that way for days.
How should I store them?
Airtight at room temperature for four days, or freeze for two months. The almond flour keeps them tender right through.
Recipe Card
Ingredients
Method
- 1. В В 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 pure. Scrape any prunes left in strainer into the pure (you should have ¼ cup of pure). 2. В В 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. В В Whisk flour, baking soda, and salt together in a bowl.
- Using a stand mixer fitted with a paddle beat prune pure, 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. В В 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. В В 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.
