3tablespoons prune pureesee recipe note for how to make prune puree.
3tablespoonsmaple syrup
1teaspoon vanilla extract
2tablespoons milk of choicewhole milk, almond milk, oat milk
2tablespoonschopped walnuts
1/4 cupchocolate chipsregular or mini, any type of chocolate you prefer
Instructions
In a medium-sized mixing bowl combine almond flour, gluten-free all-purpose flour, cocoa powder, and salt. Whisk to combine.
Add the prune puree, maple syrup, and vanilla to the bowl and mix with a wooden spoon or spatula until a crumbly consistency is achieved.
Add in the milk, stirring to incorporate completely.
Fold in the walnut pieces and chocolate chips until they're evenly distributed throughout the batter.
Chill the cookie dough in the fridge for 30 minutes.
Enjoy by the spoonful or roll into single-serving-sized balls. This treat will keep well covered in the refrigerator for up to 7 days.
Notes
How to make prune puree:
16 ounces of pitted California prunes
1/2 cup hot water, more if needed to achieve desired consistency.
Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks.