I know, I know. "Prune cookies" -- doesn't quite have an exciting ring to it... or does it? :) I suppose it depends on who you ask!
Although prune desserts aren't exactly trending these days, they do have a certain nostalgic old-time charm to them. And I think this cookie might surprise you in the best of ways.
It's chewy, it's fragrant, it's flavorful, and it's got just the right sweet and tart balance. It quickly became a favorite around here.
The concept for this cookie is quite similar to these fig & orange roll up cookies, which I also absolutely adore. So if you love those, you'll probably love these too (perhaps even more!).
Quick Note: the photos make these seem a bit more like a fig newton in shape than a roll-up cookie, but they are indeed roll ups. The inner folds are just hiding beneath the darker filling when sliced...
And speaking of this darker filling, the prune filling also works great for other pastries, like these apricot hamantaschen cookies or these poppy seed ones.
...or as a spread on toast if you get really lazy and don't feel like baking ;)
But of course, the final baked prune cookie version here is something special. This might be the cookie to surprise grandma with :) ....and yourself! I can honestly say I didn't expect to enjoy a prune dessert this much, but these have quickly become a favorite in our family.
Prune Cookies
A chewy roll up cookie with a delightful prune filling, with just the right balance between sweet and tart.
- Prep Time: 40
- Cook Time: 15
- Total Time: 55 minutes
- Yield: 8 Cookies
- Category: Cookies
- Method: Baked
- Cuisine: Gluten-Free, Vegan, Dessert
- Diet: Vegan
Ingredients
Filling
- ¾ cup dried prunes
- ½ cup orange juice (preferably with some pulp)
- 1 tbsp cashew butter
- ½ tbsp maple syrup
- 1/16 tsp salt
Cookie Dough
- 6 tbsp white rice flour
- 2 tbsp cashew butter
- 2 tbsp maple syrup
- 1 tsp almond extract
- 1/16 tsp salt
Optional Topping
- coconut milk powder for dusting
Instructions
1. Place the prunes in a small dish with the orange juice and set aside to soak for 30 minutes.
2. Process all cookie dough ingredients in a mini food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup).
3. Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛” thickness, and roughly the shape of a rectangle. Remove the top layer of parchment and set aside (leaving the base resting on the bottom parchment sheet for now). Set aside.
4. Once the prunes have soaked, add the prune and orange juice mixture, along with all remaining filling ingredients into a mini food processor and process to combine into a thick and slightly chunky mixture.
5. Preheat oven to 350F.
6. While the oven is pre-heating, spread the filling mixture in an even layer over the dough, leaving about ½ an inch clean all around the edges. Then, starting at one long edge of the rectangle, carefully roll up the two layers into a long, tight log (I use the bottom sheet of parchment paper to help by lifting one of the sides of the rolled out dough and rolling it up from there).
7. Transfer the cookie log along with the parchment paper it's on onto a cutting board. Carefully cut into slices that are about 1" thin. Then lift the parchment along with all the cookies and carefully transfer onto a baking sheet (leaving them in same position and spacing as when you sliced the log).
8. Bake in a pre-heated oven for 15 minutes (or until they begin to golden up a little).
9. Cook on a wire rack for 10 minutes or so and enjoy! If you'd like, sprinkle them with some coconut milk powder prior to serving.
Keywords: prune cookies, vegan prune cookies, gluten-free prune cookies, gluten-free vegan prune cookies, vegan gluten-free prune cookies, prune roll up cookies, cookies with prune filling
Beci says
Tasty and like the healthier ingredients! I didn’t have rice flour so used a gluten-free flour blend. My cookies cracked a bit when slicing.. could have been not using rice flour? Also, noticed the fig orange version recipe said to freeze 1 hr before slicing. May try that next time. Nice treat and like that it makes less than a dozen :-)
★★★★
Audrey says
Hi Beci. Wow you're fast! :)
I didn't chill these cookies like the orange ones, you're right. I just tried them out without chilling and liked how they turned out well enough so decided to leave the recipe as is. I think if you did chill, like in the other recipe, they will have a slightly rounder and more traditional "roll up" cookie look to them.
Glad you enjoyed these! And thanks for your feedback.
P.S. I think the cracking can happen because the dough is a little on the dry side, so can try adding a bit more maple syrup or cashew butter next time to see if it will help make it more pliable. It probably has something to do with the baking mix, depending on what's in it some of them lead to a bit of a drier consistency. But it's usually easily adjustable either way. And as a last resort can always cover up any cracks with some coconut milk powder if need be :)