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 the oven to 350° and line a baking sheet with parchment paper or a silicone mat.
2. In a food processor, blend the mashed banana, pitted dates, applesauce, and butter until very smooth, about 30 seconds.
3. Add the coconut flour, cinnamon, vanilla extract, baking soda, and lemon juice. Pulse 5–6 times just until evenly combined.
4. Add the chopped dried apricots, currants, raisins, and shredded coconut. Pulse 1–2 times to incorporate without breaking down the fruit.
5. Scoop golf ball–sized portions onto the prepared sheet and press gently to flatten slightly.
6. Bake until set and lightly golden at the edges, 18–20 minutes.
7. Cool completely on the pan, then store in an airtight container in the refrigerator.