Ingredients
- 1/4 cup coconut flour
- 1/2 cup almond butter
- 6 pitted dried dates, soaked in warm water 15 minutes
- 3/4 cups shredded coconut
- 1/2 cup unsweetened applesauce
- 2 medium eggs*
- 1/2 tablespoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons dried unsweetened dark cherries
- 2 tablespoons chopped walnuts
- 3 tablespoons currants
Preparation
Step 1
Preheat oven to 350°F.
*{You can use 2T. finely ground flaxseed + 5T. warm water in place of the egg} If you’re doing the vegan version, whisk ground flax and warm water in a bowl and let sit 5-10 minutes until it has thickened.
Combine coconut flour, almond butter and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute. Add shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process 30 seconds until a wet dough forms. Add remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
Using an ice cream scoop or large tablespoon, drop dough in heaping spoonful’s onto a cookie sheet lined with a SilPat or 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 12-15 minutes, until they are golden on top and slightly brown along the edges.