Paleo Coconut Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/4 cup coconut flour1/2 cup nut butter6 pitted dried dates, soaked in warm water for 15 minutes3/4 cups shredded coconut1/2 cup unsweetened applesauce2 medium eggs1/2 tsp cinnamon1 tsp vanilla1/4 tsp salt1/2 tsp baking soda2 tbsp unsweetened dried dark cherries2 tbsp chopped nuts (I used pecans, but walnuts will do too)3 tbsp currants
preheat oven to 350 degrees
combine coconut flour, nut butter, and dates in food processor. process until well combined and the dates have broken up into really small pieces, about 1 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 chopped up.
using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie 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 with not spread or rise so make sure to make them the shape you want them prior to baking.
bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
Can store in freezer and remove 15-20 minutes prior to eating. They are also good warm.
Serving Size: makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user B2POSITIVE.
combine coconut flour, nut butter, and dates in food processor. process until well combined and the dates have broken up into really small pieces, about 1 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 chopped up.
using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie 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 with not spread or rise so make sure to make them the shape you want them prior to baking.
bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
Can store in freezer and remove 15-20 minutes prior to eating. They are also good warm.
Serving Size: makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user B2POSITIVE.
Nutritional Info Amount Per Serving
- Calories: 94.6
- Total Fat: 6.9 g
- Cholesterol: 15.5 mg
- Sodium: 26.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.6 g
- Protein: 2.5 g
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