Made with prunes, oats, and almond butter, these cookies are ready in minutes! Make this gut-friendly snack recipe to take on your next road trip.
This post is sponsored by California Prunes.
If you’re seeking another way to naturally sweeten your cookies or other baked goods, prunes are a perfect pick. And this recipe is an easy first step.
You’ll need the following ingredients to get started:
Prunes. This is your sweetener and cookie binder. The prunes also deliver rich flavor to the cookies.
Hot water. This is for helping to loosen the prunes enough to blend into a paste.
Oats. Use whole, rolled oats for this recipe. Instant ones are ok too but you might need to adjust the volume.
Almond butter. Let the nut butter sit at room temperature. It should be a somewhat pourable when moved, not stiff. See the image below.
Cinnamon. Add warm spice and punch of the flavor with cinnamon. You can use a pinch of nutmeg too.
Salt. I always add a pinch of salt to sweet recipes. It helps round out the flavor.
When it comes to flavor, California prunes and almonds make the perfect pair. The prunes provide sweetness and help hold these cookies together. And luckily prunes have a lot more to offer.
Prunes may help with gut health. They are a good source of sorbitol, soluble and insoluble fiber, and antioxidants. Prunes are a prebiotic (those foods that nourish our gut bacteria) food and may offer some additional benefits to our gut microbiome.
Research suggests that prunes are effective at helping to relieve mild to moderate constipation. This is helpful for everyday life and can also be helpful for travel. Prunes are portable making them an easy snack to take on the road.
How to make prune puree
A simple prune puree is a key ingredient in these cookies. To make it, you’ll combine prunes with hot water in a blender or food processor.
The prune puree helps the cookies stay together without the need for eggs or other binders. It also adds sweetness and moisture and plenty of nutrition in the process.
Once you puree the prunes and combine with the oats and other ingredients, roll and press the cookies to prepare to bake.
Tips for success
Use fresh, plump prunes. Prunes are a pantry staple and have a long shelf life. But if yours have been hanging out a little too long and have started to dry out, the cookie dough will not easily come together.
Do not over bake. These cookies are not like flour ones. They won’t brown the same and can easily dry out. Stick to the 10-12 minute cook time.
These cookies are best enjoyed within 2-3 days. Eat them warm or allow them to cool completely on a cooling rack then transfer them to a sealed container. I like to use a large jar with a lid and store it in the pantry or on the countertop.
Prune Oatmeal Cookies
- 4 ounces prunes
- ¼ cup hot water
- 1 cup old fashioned oats
- ¼ cup almond butter
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- Preheat the oven to 350°F. Lightly spray a half baking sheet with oil or line with parchment.
- Blend the prunes with hot water in a small food processor or blender until a thick paste forms.
- Place the puree in a medium mixing bowl. Stir in the oats, brown sugar, almond butter, cinnamon, and salt until a dough forms. Use a tablespoon measure to scoop the dough, roll, then flatten 12 small cookies and place on the prepared baking sheet.
- Bake at 350°F for about 12 minutes or until the cookies are lightly brown on the bottom and fragrant. Enjoy warm or let cool on a cooling rack before transferring to a sealed container for up to 3 days.