Paleo Breakfast Cookies

Ingredients

• Banana

  Raw

  1 cup, mashed or 225g

• Dates

  Medjool

  4 date, pitted or 96g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  ½ cup or 122g

• Butter

  Unsalted

  2 tbsp or 28g

• Organic Coconut Flour

  Baker Josef's

  ⅓ cup or 47g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Vanilla extract

  1 tsp or 4g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Apricots, dried

  Sulfured, uncooked

  ¼ cup, halves or 33g

• Currants, zante

  Dried

  2 tbsp or 18g

• Raisins

  Seedless

  ½ oz (60 raisins) or 14g

• Unsweetened Shredded Coconut

  Medium - No Name

  8 tbsp or 48g

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor, purée the bananas, dates, applesauce, and butter until it has the consistency of baby food, about 30 seconds.
3. Add the coconut flour, cinnamon, vanilla, baking soda, and lemon juice, and pulse 5 or 6 times until combined.
4. 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.
5. Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat.
6. 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.
7. Bake for 18-20 minutes.
8. Let the cookies cool completely, then store in an airtight container in the fridge.
9. Source: http://paleoparents.com/featured/guest-post-against-all-grains-paleo-breakfast-cookies/