Today I’m bringing you the tastiest cookie recipe created using Sunsweet Prunes! I’ve teamed up with the guys over in Sunsweet to add some extra benefits to your day and your baking. Prunes like everyone knows are great for digestion. I particularly rely on them when I travel to em… you know keep things ticking. A few things you may not know about prunes is their benefits. 4 prunes are only 100 calories with 3g dietary fibre and zero fat and compared to other dried fruits are lower in sugar. Their GI is a low 29 meaning their absorbed slowly in the body giving you energy over a longer period of time. When it comes to baking prunes are a fantastic substitute for fats and refined sugar. I love them just as a snack but I’m also loving the fact they are an accessible, cheap snack that can aid you in many ways. Anyway, guys check out this recipe and video here – don’t forget to tag me when you recreate the recipe, HAPPY BAKING!
This is sponsored post.
- 100g Sunsweet prunes diced into quarters
- 120g ground almond
- 100g oats
- 3 tbsp. nut butter (I used peanut butter)
- 4 tbsp. maple
- 60g coconut oil (melted)
- 2 flax eggs (2 tbsp. milled flaxseed combines with 6 tbsp. water soaked for 15-20 minutes)
- 80g hazelnuts (roasted is best here)
- ¾ baking soda
- ½ tsp baking powder
- pinch of sea salt
- Preheat oven to 180°C.
- Start by blitzing the oats into a flour using a food processor or Nutri Bullet.
- In a large mixing bowl add the oats, ground almond baking soda, salt and powder and combine.
- Add the nut butter, maple coconut oil, flax eggs and stir into a heavy smooth dough.
- Lastly stir in the chopped prunes and hazelnuts.
- Take sections and roll into balls (making 15 even balls).
- Line a flat baking tray with non-stick paper, place on each ball and press down to create a cookie shape.
- Bake in the oven for 13-15 minutes until golden all around the edges.
- Don’t try to lift of the tray straight away, leave to cool for 10 minutes during this time they will firm up and get a lovely crunchy texture- lift gently off the tray – dunk a few in some tea and store the rest in an airtight container in the fridge for up to 5 days.