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Using almond meal in place of all-purpose flour makes these cookies gluten free while boosting their protein content. Meanwhile, Diced Dried Plums and coconut give the cookies a pleasant chewiness and complementary flavor. To make the cookies dairy-free, omit the butter and use melted coconut oil instead. For best results, serve the cookies the same day they are baked.
Yield: 24 cookies
135 g / 1 cup Diced Dried Plums
5 g / 1 teaspoon vanilla extract
250 g / 2 1/2 cups almond meal
120 g / 2/3 cup brown sugar
4 g / 1 teaspoon baking powder
2 g / 1/2 teaspoon baking soda
2 g 1/2 teaspoon salt
2 large eggs
90 g / 3 ounces unsalted butter, melted, cooled slightly
80 g / 1/2 cup bittersweet chocolate, chopped
60 g / 1 cup dried unsweetened flaked coconut
In a small bowl, soak the dried plums in enough warm water to cover for 5 minutes. Drain well. Return the plums to the bowl and mix in the vanilla.
In a separate bowl, whisk together the almond meal, sugar, baking powder, baking soda, and salt.
In a stand mixer fitted with the whisk attachment, beat the eggs until frothy. Whisk in the butter. With the mixer on low speed, add the dry ingredients and mix just until combined. Fold in the dried plums and coconut. Refrigerate the dough at least 1 hour or overnight.
Preheat the oven to 375F. Line two 46-by-13-cm / 18-by-13- half-sheet pans with parchment paper.
Using a 30 ml / 2-tablespoon scoop, portion the chilled dough into 24 cookies about 35 grams each. Place the scoops on the prepared sheet pans and press down on the tops to slightly flatten.
Bake for 15 minutes, rotating the baking sheets once, or until the edges begin to brown. The cookies will not spread much. Cool on the sheet pans before serving.