Almond & California Prune Thumbprint Cookies

Provided by: K Baked for the California Prune Board.

Servings: 12


• 1 tablespoon ground flax seed or chia seeds
• 2 tablespoons almond or soy milk
• 1 cup almond butter
• 3/4 cup brown sugar
• 1 cup oat flour
• 1 cup almond meal
• 1/2 teaspoon salt
• 1/2 cup California Prunes
• 1/4 cup dried cherries (optional)
• 1 teaspoon water


Preheat oven to 350 F. In a small dish combine ground chia or flax seed with soy or almond milk and set aside. In a large bowl, combine nut butter and brown sugar and mix until well combined. Add oat flour, almond meal, salt, and flax and soy milk mixture. Mix well. If mixture is still dry, add an additional tablespoon of non-dairy milk. For best results, allow dough to chill in the refrigerator or freezer until cold. Meanwhile, in a food processor or blender, combine prunes, cherries, and water. Puree until well combine until a smooth jelly-like consistency is achieved. Removed chilled dough from refrigerators and roll into 1″ inch balls. Place on an ungreased cookie sheet, at least 1 inch apart. Press a small, round indentation with your thumb in the center of each cookie. Fill each indentation with a small scoop of puree mixture (about 1 teaspoon). Place in the oven for 10-12 minutes until lightly browned. Allow to cool and enjoy.




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