Photo by Jonathan Borba
Servings: 12 cookies
- 1/4 cup coconut flour
- 1/2 cup almond butter
- 6 dates pitted and soaked in warm water for 15 minutes
- 3/4 cup coconut, shredded unsweetened
- 1/2 cup apple sauce, unsweetened
- 2 eggs beaten *Alternative to eggs – to replace 2 eggs, soak 2 tbsp. ground flax seeds in 5 tbsp. of room temperature water. Let sit for 5 minutes or until becomes an egg-like consistency.
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup dried fruit e.g. cherries, currants, raisins, cranberries, etc.
- 1/4 cup chopped nuts or seeds walnuts, sunflower seeds, hemp seeds, etc.
- Preheat 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 small pieces, about a minute. Add the shredded coconut, applesauce, eggs or ground flax, 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 and nuts are just incorporated into the dough.
- Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet. 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. Makes 12 cookies.
Adapted from Danielle Walker, nourishedkitchen.com.