Description
These cookies are absolutely delicious and sweetened with California prunes!
Ingredients
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
Instructions
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.
Notes
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.