Anytime Cookies- (fruit-sweetened and grain-free)

Millie;  This cookie recipe were published on Nourished Kitchenthey are made with Coconut flour and almond flour, both are low glycemic.  The dried fruits in them are offset with the nuts and low glycemic non-grain flours.

This recipe calls for coconut flour and dried, unsweetened coconut.  If you live near a well-stocked health food store, you should be able to find coconut flour; however, you can also purchase coconut flour and dried, unsweetened shredded coconut online. Coconut is a unique, highly absorbent flour with unique properties.  It is favored by those on grain-free diets like the GAPS diet, and you can learn more about baking with coconut flour here.



  • YIELD: 1 dozen

These simple cookies acquire their sweetness not from sugar or honey, but from dried fruit: dates, currants and cherries. They’re good for breakfast or any time you need quick bite or boost of energy.  The only thing I would add is a touch of coconut cream, replace half the applesauce with it…

  • 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 Tablespoon dried cherries
  • 2 Tablespoon chopped walnuts
  • 3 Tablespoon currants
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  1. 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.
  2. Add the shredded coconut, applesauce, eggs, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
  3. Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but not chopped up.
  4. Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonful’s onto a baking sheet lined with parchment paper.
  5. 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.
  6. 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

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