§ 1/4 cup coconut
flour
§ 1/2 cup almond
butter
§ 6 pitted
dates (soaked in warm water
for 15 minutes)
§ 3/4 cup shredded
unsweetened coconut
§ 1/2
cup unsweetened apple sauce
§ 2 eggs (beaten)
§ 1 1/2
tsps cinnamon
§ 1 tsp vanilla
extract
§ 1/4 tsp unrefined
sea salt
§ 1/2 tsp baking
soda
§ 2 tbsps dried
cherries
§ 2 tbsps chopped
walnuts
§ 3 tbsps currants
1.
Preheat your oven to
350 degrees. Line a baking sheet with parchment paper.
2. 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.
3. Add the shredded coconut, applesauce, eggs,
cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet
dough forms.
4. Add in the remaining ingredients, and pulse
once or twice until the fruit is incorporated into the dough but not chopped
up.
5.
Using an ice cream
scoop or large tablespoon, drop the dough in heaping spoonfuls onto a baking
sheet lined with parchment paper.
6. 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.
7.
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.
I found this recipe on a "no grain" recipe site. I cannot tell you how impressed I am with it. These will curb the sweet tooth of any Phase III'er out there!!!! I'm so happy right now (I'm eating one as I'm typing). I will do some research to determine the calorie count on these to see how many I can have with my yogurt in the morning, after my salad at lunch, and with my ice cream after dinner! : )
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