The inspiration for these Peanut Butter Prune Thumbprint Cookies came from my love of peanut butter and jam. Together, on a piece of toast. My idea of snack heaven! The prune filling isn’t exactly jam, not in the traditional sense anyway, but it’s fruity and sweet and that’s close enough. Jam tends to be quite sweet and I wanted to use something a little healthier. Such as prunes! They are naturally sweet and packed full of nutrients (mentioned in my Traditional Polish Christmas Eve Compote recipe I posted last month) so they made a great replacement for jam.
Prunes are quite sweet and remain so even after cooking (in very little water) so there was no need to add any sugar to the mixture. The coconut oil adds a hint of coconut flavour to the prune mixture but it’s subtle (add a little more if you prefer a stronger coconut flavour). If you make this mixture ahead of time it is likely to thicken so you may have to add a few drops of water to it before you make the cookies.
These cookies are not only quite healthy (there is peanut butter as well as wheatgerm), they make a satisfying mid-morning or afternoon snack. Enjoy them at home or at work, put them in your child’s lunchbox or picnic basket.
Hope you like this recipe. Let me know what your thoughts! Thanks:)
This recipe was shared with Saucy Saturdays
Yields 15-17 cookies
15 minPrep Time
25 minCook Time
40 minTotal Time
- For the prune filling:
- 150 g prunes, pitted
- 1 teaspoon coconut oil
- 1/3 cup water
- For the cookie dough:
- 120 g smooth peanut butter
- 60 g butter (room temperature)
- 1 large egg, beaten
- 1/2 cup wheatgerm
- 2/3 cup flour
- 1/2 cup sugar
- In a saucepan combine the prunes and water, cover and bring to boil. Simmer for 6-7 minutes until the prunes become soft. Add the coconut oil and stir well. Puree the mixture. Set aside to cool completely.
- Combine the flour and wheatgerm and stir thoroughly. Set aside.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a baking sheet with parchment paper. Set aside.
- Cream together the butter and sugar. Add the peanut butter and beat the mixture for another 2 minutes until smooth. Gradually add the egg beating all the time. Fold in the flour mixture bit by bit without overstirring.
- Form small balls and place them on the baking sheet, not too close together. Flatten each dough ball a little and using your finger or spoon (if you've got a melon baller use that) make little indents in the center. Fill each hole with about 1/2 teaspoon of the prune mixture (if the mixture has become too thick add a few drops of water) and bake for 25 minutes (if your cookies are quite small they won't need as much time in the oven).
- Remove from the oven and place on a cooling rack. Yields 15-17 good size cookies.