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- 1/4 c
- coconut flour
- 1/2 c
- almond butter
- dates, pitted and soaked in warm water for 15 minutes
- 3/4 c
- coconut, shredded unsweetened
- 1/2 c
- apple sauce, unsweetened
- eggs, beaten**
- 1 1/2 tsp
- 1 tsp
- vanilla extract
- 1/4 tsp
- sea salt
- 1/2 tsp
- baking soda
- 1/3 c
- dried fruit (cherries, currants, raisins, cranberries, etc.)
- 1/4 c
- chopped nuts or seeds (walnuts, sunflower seeds, hemp seeds, etc.)
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 spoonful's 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.