Gluten Free Prune Cookies
This Gluten Free Prune Cookies recipe is a great recipe the whole family will enjoy!
You may have a hard time believing this but my kids LOVE prunes.
Like, love to eat them so much I have to put a limit on how many they’re allowed to eat.
In fact, one of their favorite “desserts” is actually prunes with peanut butter.
Getting pats on the back from my kids for offering up prunes and peanut butter as a dessert is really enough as an RD-mom to keep me happy. But sometimes I like to gild the lily. You know, go the extra mile.
And by extra mile, clearly I mean putting prunes in chocolate chip cookies.
Prunes may seem an odd choice for a cookie addition. But why? They’re sweet, chewy and an all-season pantry staple. Try them and you’ll agree… prunes in cookies is actually a really good idea!
Gluten Free Prune Cookies
- Total Time: 25 minutes
- Yield: 3 dozen cookies
- Diet: Gluten Free
Description
This Gluten Free Prune Cookies recipe is a great recipe the whole family will enjoy!
Ingredients
- 2/3 cup butter, at room temperature
- 1 cup plus 2 tablespoons brown sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 1 1/2 cups gluten free all purpose flour
- 1/4 teaspoon xantham gum (optional)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 3/4 cup chopped California prunes
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a Silpat; set aside.
- Beat butter, Swerve and brown sugar in a stand mixer at medium speed until fluffy (about 3 minutes). Beat in egg and vanilla.
- Whisk together flour, xantham gum, baking powder, baking soda, and salt in a small bowl. Gradually add to butter mixture, and beat just until combined. Beat in remaining ingredients.
- Scoop cookie dough out by heaping tablespoons onto prepared baking sheet. Press flat gently with hand.
- Bake in preheated oven in batches until edges are golden brown and centers are set, about 10 minutes. Let cool on pan 5 minutes; transfer cookies to a wire rack, and let cool completely. Store in an airtight container.
Notes
When I first developed this recipe, I did not let the dough rest. I have since learned that one of the ways to improve the texture of gluten free cookie recipes is to let the dough rest 30 minutes before baking. I can’t promise that it will be helpful here, but it may be worth a try.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11 g
- Sodium: 115 mg
- Fat: 8 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
Before You Go… Check out these Gluten Free Small Batch Oatmeal Chocolate Chip Cookies!
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