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A combination of Dried Plum Powder and Fresh Plum Concentrate improves the texture and cinnamon flavor of these vegan cookies. They are purposefully not too sweet so they can be iced.
Preheat the oven to 350F [180C]. Line a half-sheet pan with parchment paper.
Using a food processor, pulse together the flour, almond flour, sugar, baking powder, salt, cinnamon, and dried plum powder. Add the coconut oil and pulse until combined. Mix the almond milk with the fresh plum concentrate. While the processor is running, drizzle in the almond milk and pulse until combined.
Remove the dough from the food processor and knead gently to form a ball. Divide into 12 pieces about 45 grams each and roll each piece into a ball. Press into disks.
Bake until lightly browned on the top, 12 to 15 minutes. Let cool 10 minutes, then transfer to a wire rack to cool completely.
210 g / 1 1/2 cups all-purpose flour
100 g / 3/4 cup + 1 tablespoon almond flour
50 g / 1/4 cup cane sugar
6 g / 1 1/2 teaspoons baking powder
2 g / 1/2 teaspoon salt
1 g / 1/4 teaspoon cinnamon
1 g / 1/4 teaspoon Dried Plum Powder
70 g / 1/3 cup filtered coconut oil, slightly chilled or vegan butter
115 g / 1/2 cup unsweetened almond milk
18 g / 1 tablespoon Fresh Plum Concentrate
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