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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Snack
Cuisine: American
Servings: 1dozen
Author: Jenny McGruther
Ingredients
¼cupcoconut flour
½cupalmond butter
6pitted dates(soaked in warm water for 15 minutes)
¾cupshredded unsweetened coconut
½cupunsweetened apple sauce
2eggs(beaten)
1 ½tspsground ceylon cinnamon
1teaspoonvanilla extract
¼teaspoonfine sea salt
½teaspoonbaking soda
2tbspsdried cherries
2tbspschopped walnuts
3tbspscurrants
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.