Do you have plums in your life right now? We sure do! The property we purchased with my family this summer is FULL of Italian Plum trees and because of that my house is full of plums. I’ve had the dehydrater going all night and day and I feel like a professional plum pitter! Thankfully my sister in law is baring a lot of the load, but we both feel like it’s a lot of work and a blessing to have so much fruit to save for winter. I’m trying not to think too much about the pears and apples that we needed to deal with…yesterday!
The fun thing about having SO MUCH of one ingredient is it makes you get creative and I love that. I haven’t baked much with plums in the past so this has been a fun adventure, I just wish they pitted themselves, I could get so much more experimenting done if they did!
I have a serious weakness for cookies, they are so good, so fun to change up, and pretty! When I first started thinking about plums and cookies I wasn’t sure it would be a good match, but after tasting these little pieces of deliciousness I’ve been persuaded! I love the cake like texture of these cookies, the tart plums and the dark chocolate, plus there’s coconut in them which makes EVERYTHING better as far as I’m concerned. (If you don’t agree oatmeal could easily replace the dried coconut and it would be supper yummy. You could also replace the chocolate chips with chopped nuts, but why would anyone want to leave dark chocolate out of anything???)
Plum, Coconut, and Dark Chocolate Cookies
- 2 cups whole wheat pastry flour
- 1 cup dried, shredded, unsweetened coconut
- 2 tsp. baking powder
- 1/2 tsp. dried ginger
- 1/2 tsp. salt
- 1/2 cup coconut oil, in liquid form
- 1 cup sugar
- 1 tsp. vanilla
- 1/3 cup milk
- 1 cup pitted, diced Italian Prune Plums
- 1/2 cup dark chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl whisk together the flour, coconut, baking powder, ginger, and salt.
In a medium sized bowl mix the oil and sugar together. Then stir in the vanilla and milk until combined.
Pour the wet ingredients into the dry and mix until just incorporated. Gently fold the diced plums and chocolate chips into the batter.
Spoon 1 1/2 tablespoon sized balls onto the prepared cookie sheet and bake until just golden around the edges 10-12 minutes. (If you prefer smaller or larger cookies adjust baking time accordingly.) Cool on the cookie sheet for 2-3 minutes before removing to a cooling rack. Repeat with remaining dough. Store at room temperature in an airtight container.