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.Print
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
- ¾ cup dried prunes
- ½ cup orange juice (preferably with some pulp)
- 1 tbsp cashew butter
- ½ tbsp maple syrup
- 1/16 tsp salt
- coconut milk powder for dusting
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.
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