Cookies!

Cookies!

• Raw pecan sandies from Urban Vegan
• Chocolate macaroons from Against All Grain
• Breakfast cookies from Against All Grain
• Linzer cookies from Healthful Pursuit
• Chocolate coconut cookies from The Mommy Bowl

Also:

• Crepes, also working as tortillas for things like enchiladas, from Against All Grain
• Another Crepe recipe, from Chocolate & Zucchini
• Granola from Simply Sugar and Gluten Free
• Protein bars from Power Hungry 

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I've had a bunch of interesting looking recipes kicking around. I finally got around to making the "Cookfins", aka breakfast cookies, today.

I made them with dried blueberries and cherries because I have and like those things, unlike the dried currants and cherries in the recipe. Next time, I would probably double the dried fruit. Maybe 1/4 cup each of dried cranberries and dried blueberries.

I happened to get sweetened applesauce, because I wasn't paying attention, and it certainly didn't make these cookfins too sweet.

I didn't see any need to soak the dates in warm water because they looked pretty moist already. I think some dates might need the soak.

Here's a reprint of the recipe, from Against All Grain:

Ingredients (makes 1 dozen)

• 1/4 cup coconut flour
• 1/2 cup almond butter
• 6 pitted dried dates, soaked in warm water for 15 minutes
• 3/4 cups shredded coconut (I used Let’s Do Organic Reduced Fat Shredded Coconut)
• 1/2 cup unsweetened applesauce
• 2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
• 1/2 tablespoon cinnamon
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons dried unsweetened dark cherries
• 2 tablespoons chopped walnuts
• 3 tablespoons currants

Directions

• Preheat your oven to 350 degrees.
• If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
• Combine the coconut flour, almond butter, and dates in a food processor.  Process until well combined and the dates have broken up into really small pieces, about a minute.
  
• Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
  
• Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
  
• Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
• 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.
• Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
• I store mine in the freezer and just remove the amount of cookies I want to eat 15-20 minutes prior to eating. They’re also really good warm, so you can pop them in the microwave frozen for 20 seconds as well.