6 Servings 20 min Cook
1 Cup, mashed Banana
4 Date, pitted Dates
1/2 Cup Applesauce
2 Tbsp Butter
1 1/3 Cup Organic Coconut Flour
2 Tsp Cinnamon
1 Tsp Vanilla Extract
2 Tsp Baking Soda
1 1/2 Tsp Lemon Juice
1/4 Cup, halves Apricots, Dried
2 Tbsp Currants, Zante
1/2 Oz (60 raisins) Raisins
4 Tbsp Unsweetened Shredded Coconut
Preheat oven to 350 degrees F.
In a food processor, purée the bananas, dates, applesauce, and butter until it has the consistency of baby food, about 30 seconds.
Add the coconut flour, cinnamon, vanilla, baking soda, and lemon juice, and pulse 5 or 6 times until combined.
Add the dried fruit and shredded coconut and pulse twice.
Don’t run it long enough to purée the dried fruit, just enough to incorporate it.
Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat.
Flatten the balls a bit with your palm.
These cookies don’t spread, so make them the shape and size you want prior to baking.
Bake for 18-20 minutes.
Let the cookies cool completely, then store in an airtight container in the fridge.