YIELD: 1 dozen (12 Servings)
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins These simple cookies acquire their sweetness not from sugar or honey, but from dried fruit: dates, currants and cherries. They’re good for breakfast or any time you need quick bite or boost of energy.
1/4 cup coconut flour
1/2 cup almond butter 6 pitted dates (soaked in warm water for 15 minutes)
3/4 cup shredded unsweetened coconut
1/2 cup unsweetened apple sauce
2 eggs (beaten) (I also use banana and flax seed to replace egg)
1 1/2 tsps cinnamon
1 tsp vanilla extract
1/4 tsp unrefined sea salt
1/2 tsp baking soda
2 tbsps dried cherries or any other dried fruit- blueberries etc.
2 tbsps chopped walnuts
3 tbsps currants
I like dark chocolate….in everything.
Instructions Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Combine the coconut flour, almond butter, and dates in a food processor or blender. Process until well combined and the dates have broken up into really small pieces, about a minute. Add the shredded coconut, applesauce, eggs, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms. Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but not chopped up. Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet lined with parchment paper. Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking. Bake for 12 to 15 minutes, until they are golden on top and slightly brown along the edges. Serve immediately or store in the freezer, thawing for 15 to 20 minutes before you plan to serve them.