Gluten-Free Chocolate Chip Prune Cookie. They’re heavenly. With oats, chocolate chips, the chewy deliciousness of prunes,  plus cardamom and cinnamon, it’s a spectacular gluten-free treat. A twist on a oatmeal chocolate chip cookie, it’s delicious with a bit of chewiness and not too sweet.

I happen to love prunes, not only because they’re sweet and delicious, but because they are so good for gut health and have so many wonderful antioxidants. Did you know that 97% of prunes are California grown? I am absolutely delighted and proud of this cookie! We took some time to develop the recipe so it would be just perfect, and we had a fantastic time recipe testing, because…cookies! It’s crunchy and chewy, and the prunes are like a secret ingredient.

Something to know about gluten-free cookies is that the dough is ideal if it sits about a day before baking. Refrigerate covered overnight and then make a batch the next day. I always like to roll extra cookies and freeze them in balls, so I can take them out and bake them when I’m wanting a sweet treat. The cookies will require a couple extra minutes in the oven if you are baking frozen dough. I can’t wait for you to try these! Be sure to let us know what you think.

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Gluten-Free Chocolate Chip Prune Cardamom Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 18-24 cookies
  • Category: Dessert
  • Diet: Gluten Free


These cookies are absolutely delicious and sweetened with California prunes!


½ cup unsalted butter, softened 

¼ cup liquid coconut oil

¾ cup light brown sugar, loosely packed

7  tablespoons white sugar 

2 teaspoons vanilla

2 eggs

1 ½ cup gluten free flour (we used Bob’s Red Mill 1 to 1 Baking Flour)

¼ cup almond flour

¾ teaspoon salt 

½ teaspoon baking soda 

½ teaspoon cardamom 

½ teaspoon cinnamon

2-¼ cup gluten-free rolled oats 

½ cup prunes, finely chopped 

1 cup dark chocolate chips


Preheat oven to 375F. 


Using a stand mixer or a bowl with a hand mixer, combine the butter, coconut oil, brown sugar, and white sugar, mixing until incorporated and creamed. Scrape down the sides of the bowl to fully incorporate all the ingredients. Add the vanilla and stir. Adding one egg at a time, blend each until fully combined. Mix on medium speed for about 2 to 3 minutes, or until the batter has become fluffy. 


Add the gluten-free flour, almond flour, salt, baking soda, cardamom, and cinnamon to the bowl. Mix to fully combine. Remember to scrape all the sides of the bowl to combine all the ingredients. Add the oats and prunes and mix. Add the chocolate chips, and using a wooden spoon, stir to combine. Cover with plastic wrap and place in the refrigerate for 1 hour to let the dough rest.


Remove the dough from the refrigerator. Using a tablespoon, form the cookie dough into 2-tablespoon balls. Place them on a parchment-lined paper baking sheet and place in the oven. Bake them until golden brown, about 12-15 minutes. Serve.


If you have leftover dough, you can freeze them in a ball shape in a plastic bag. Add 2 – 3 extra minutes to the cooking time when cooking frozen cookie dough.