Gluten Free Chocolate Chip Prune Cookies
- Yield: 3 dozen cookies 1x
Ingredients
Scale
- 2/3 cup butter, at room temperature
- 1/2 cup plus 2 tablespoons brown sugar
- 1/2 cup Swerve granulated, brown
- 1 large egg
- 1/2 tablespoon vanilla extract
- 1 1/2 cups gluten free all purpose flour
- 1/4 teaspoon xantham gum (optional)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Lily’s sugar-free chocolate chips
- 3/4 cup chopped dried plums
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F.
- Beat butter, Swerve and brown sugar in a stand mixer at medium speed until fluffy (about 3 minutes). Beat in egg and vanilla.
- Whisk together flour, xantham gum, baking powder, baking soda, and salt. Gradually add to butter mixture and beat just until combined. Beat in remaining ingredients.
- Scoop dough out by heaping tablespoons onto parchment or Silpat-lined baking sheet. Press flat gently with hand.
- Bake in batches until edges begin to brown and centers begin to set (about 10 minutes). Let cool on pan 5 minutes; remove to wire rack and let cool completely.