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While the original version of these cookies are not too high in sugar (they are designed to be iced), adding a combination of Dried Plum Powder and Fresh Plum Concentrate allows further sugar reduction while also improving the texture of the crumb and emphasizing the cinnamon flavor, even with less added cinnamon.
Yield: 12 cookies
210 g / 1 1/2 cups all-purpose flour
100 g / 3/4 cup + 1 tablespoon almond flour
50 g / 1/4 cup cane sugar
6 g / 1 1/2 teaspoons baking powder
2 g / 1/2 teaspoon salt
1 g / 1/4 teaspoon cinnamon
1 g / 1/4 teaspoon Dried Plum Powder
70 g / 1/3 cup filtered coconut oil, slightly chilled
115 g / 1/2 cup unsweetened almond milk
18 g / 1 tablespoon Fresh Plum Concentrate
Preheat the oven to 350F [180C]. Line an 18-by-13-inch half-sheet pan with parchment paper.
Using a food processor, pulse together the flour, almond flour, sugar, baking powder, salt, cinnamon, and dried plum powder. Add the coconut oil and pulse until combined. Mix the almond milk with the fresh plum concentrate. While the processor is running, drizzle in the almond milk and concentrate and pulse until combined.
Remove the dough from the food processor and knead gently to form a ball. Divide into 12 pieces about 45 grams each and roll each piece into a ball. Press into disks.
Bake until lightly browned on the top, 12 to 15 minutes. Let cool 10 minutes, then transfer to a wire rack to cool completely.