Almond & California Prune Thumbprint Cookies

Provided by: K Baked for the California Prune Board.

Makes: 12Prep Time: 20 minutes plus chilling timeCook Time: 10-12 minutes


  • 1 tablespoon ground flax seed or chia seeds
  • 2 tablespoons almond or soy milk
  • 1 cup almond butter
  • 3/4 cup brown sugar
  • 1 cup oat flour
  • 1 cup almond meal
  • 1/2 teaspoon salt
  • 1/2 cup California Prunes
  • 1/4 cup dried cherries (optional)
  • 1 teaspoon water


  1. Preheat oven to 175°C.
  2. In a small dish combine ground chia or flax seed with soy or almond milk and set aside.
  3. In a large bowl, combine nut butter and brown sugar and mix until well combined.
  4. Add oat flour, almond meal, salt, and flax and soy milk mixture. Mix well. If mixture is still dry, add an additional tablespoon of non-dairy milk.
  5. For best results, allow dough to chill in the refrigerator or freezer until cold.
  6. Meanwhile, in a food processor or blender, combine California Prunes, cherries (if using), and water.
  7. Purée until well combined until a smooth jelly-like consistency is achieved.
  8. Removed chilled dough from refrigerator and roll into 2-3cm balls.
  9. Place on an ungreased cookie sheet, at least 1 inch apart.
  10. Press a small, round indentation with your thumb in the centre of each cookie. Fill each indentation with a small scoop of purée mixture (about 1 teaspoon).
  11. Place in the oven for 10-12 minutes until lightly browned.
  12. Allow to cool and enjoy.


K Baked