For these gluten-free cookies, using almond meal and coconut in place of flour gives the cookies a pleasant chewiness while prunes add sweetness. To enhance the coconut flavor, use virgin coconut oil in place of vegetable oil. To make the cookies vegan, replace the eg with an egg replacer, such as aqua faba.
Yield: 24 cookies
135 g / 1 cup Diced Prunes
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 oz vegetable oil
80 g / 1/2 cup bittersweet chocolate, chopped
60 g / 1 cup dried unsweetened flaked coconut
In a small bowl, soak the prunes in enough warm water to cover for 5 minutes. Drain well. Return the prunes 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 prunes and coconut. Refrigerate for 1 hour or overnight.
Preheat the oven to 375F [200C]. Line two 46-by-13-cm [18-by-13-in] half-sheet pans with parchment paper.
Using a 30 ml [2 tablespoon] scoop, portion the chilled dough into 24 cookies about 35 g each. Place on the prepared pans and press down to flatten slightly.
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 pans before serving.