Paleo Breakfast Cookies

Ingredients

• Banana

  Raw

  1 cup, mashed or 225g

• Dates

  Medjool

  4 date, pitted or 96g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  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

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  8 tbsp or 42g

Directions

1. Preheat oven to 350°F.
2. In a food processor, purée bananas, dates, applesauce, and butter until it has the consistency of baby food, about 30 seconds.
3. Add coconut flour, cinnamon, vanilla, baking soda, and lemon juice, and pulse 5 or 6 times until combined.
4. Add dried fruit and shredded coconut and pulse twice, just enough to incorporate without puréeing the dried fruit.
5. Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat, and flatten slightly with your palm.
6. Bake for 18-20 minutes.
7. Let cookies cool completely, then store in an airtight container in the fridge.