Buttery Sweet & Salty Cookies

By Lloyd Rose @plantcrazii


  • 1 ¼ cup (200g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • ½ tsp ground or grated nutmeg
  • 1/3 cup (70g) butter
  • ¼ cup (50g) peanut butter at room temperature
  • ½ cup (100g) brown sugar
  • 1 tsp vanilla extract
  • ½ cup unsweetened apple sauce (egg replacement)
  • 1 cup (90g) rolled oat
  • 1 cup (200g) California Prunes, chopped small


  1. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
  2. In another large mixing bowl, combine the butter, peanut butter, brown sugar, vanilla extract, and apple sauce.
  3. Add the dry ingredients bowl to the wet bowl mixture and with the help of a whisk or a hand mixture, mix until all is combined, and a dough consistency is formed.
  4. Mix in the rolled oats and prunes until both are combined into the dough then cover the bowl and allow the dough to rest for 30 minutes, preheat the oven to 350F.
  5. Line a baking tray with parchment paper and place an ice cream scoop sized cookie dough ball across the tray leaving about 1 inch between each cookie dough ball.
  6. Using a regular size dinner spoon, gently press down the center of each cookie ball to form a cookie shape.
  7. Place the tray in the oven and bake for 15 minutes or until the cookie edges turn slightly brown.
  8. Remove the cookies from the oven and allow them to rest for 30 minutes before digging in!
  9. Any remaining batter can be stored in the fridge for up to 2 weeks in an airtight container.

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