Prune Cookies

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Prune Cookies

Made some Prune Cookies from a basic cookie dough I developed today.  Mmmmm they came out like my Grandma’s old-fashioned prune cookies.  I might even add some nuts next time, as hers had nuts in them as I recall.  These are VERY moist and cake-like, yet a bit chewy, too.  I’m very pleased with the chewy texture of these cookies and will likely use this cookie dough for many variations in the future.  These are not suitable until the advanced fruits rung of the Atkins OWL phase, when you are nearing maintenance.  Prunes are pretty carb-y, thus I only used 5 in these.  These freeze well and are even chewier eaten right out of the freezer!!

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2 c. almond flour

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder (konjac powder)

1/8 tsp. salt

½ tsp. baking soda

½ c. softened butter (or coconut oil)

2 T. almond butter

1 T. vanilla extract

½ c. granular Splenda (or equivalent sweetener for ½ c. sugar)

1 T. erythritol

1 egg, beaten

¼ c. imitation honey (I make my own to economize, see below)

¼ tsp. cinnamon

5 dried plums/prunes (no sugar added variety, like Del Monte), chopped

DIRECTIONS:  Preheat oven to 350º.  Measure out dry ingredients into a large mixing bowl.  In a smaller bowl, beat the egg and vanilla.  Add the almond butter and butter/oil and whisk together until pretty smooth. Stir in the chopped prunes.  Now add the wet ingredients into the dry and stir well to form a smooth dough.   If your dough is too dry or stiff, add an extra egg, as coconut flours can vary widely from brand to brand.  Roll into 1″ balls and place them onto a parchment-lined baking sheet.  Leave 1″ space between cookies.  Press balls down slightly flat and pop pan into preheated 350º oven.  Bake for about 7 minutes.  Do not overbrown these cookies or texture will be drier and less chewy.  Remove from oven and cool on the pan a few minutes before attempting to remove, as they are delicate when hot, but firm up nicely when they cool down. Store in an airtight container or int he freezer.  They can be eaten right from the freezer for a chewier cookie.

NUTRITIONAL INFO:   Makes 30 cookies, each contains:

99.23 calories

8.5 g  fat

4.49 g  carbs, 1.97 g  fiber, 2.52 g  NET CARBS

2.40 g  protein

451 mg sodium

20.7 mg potassium

IMITATION HONEY:  This is basically Birgit Kerr’s recipe over on, with slight modification, as I don’t use xylitol or SweetOne.  Boil for 2-3 minutes ¼ c. erythritol, 1 tsp. real honey, 2 T. imitation honey and 1 packet stevia (she uses SweetOne, an acesulfame potassium product).  Remove and store in an airtight jar.  Makes about 1/3 c. or 5 T.  Each tablespoon has 12.6 calories, 1.24 g carbs, .1 g fiber and 1.14 g net carbs.


2 thoughts on “Prune Cookies

  1. Renate

    I like your recipes and I don’ know,how you figure this all out. I would love to make some of your recipes,but for this cookies I am missing 8 ingredients.I hate to buy all those expensive things and they sit in my cupboard afterwards.But admire you and anybody else ,who is using them.

    1. I sure understand that position, Renate. It was mine for a year on LC, as I stuck doggedly to flax-based cakes, breads and cookies. But I really tired of the flax taste. I truly missed the flavor of flour-based baked goods. One can achieve that with other things besides flour, however.

      It takes two entire cupboards to store all my LC baking ingredients, sadly. I have more little containers than you can imagine. Fortunately, most of them last a long time, so that cuts down cost over time. But it’s really the ONLY way to bake without flour. Admittedly LC baking ingredients are both expensive and tricky to use. I played around with them awhile and eventually found I could predict their results in the final baked good. For me it was a question of whether I was willing to totally give up cake, cookies and bread, have them all taste like flax or buy/store these ingredients. I chose the latter. 🙂

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