Paleo Coconut Breakfast Cookies

1/4 cup coconut flour
1/2 cup nut butter
6 pitted dried dates, soaked in warm water for 15 minutes
3/4 cups shredded coconut
1/2 cup unsweetened applesauce
2 medium eggs
1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
2 tbsp unsweetened dried dark cherries
2 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.