Thursday, April 1, 2010


Almond Cookies

1 c almond butter
1 egg
2 T unsweetened applesauce
1/2 c unsweetened dried fruit, chopped (dates are great for adding sweetness)
2 T unsweetened shredded coconut

Beat all inredients together - the batter should be thick, but not quite as thick as cookie dough. Drop by T on a cookie sheet. Bake in 375 oven until they start to have a golden color (10-12 minutes). Allow to cool.
Variations: Add 2 tsp raw honey, dried orange peel, cinnamon or allspice.

Nutty Cookies

1 1/2 c mixed nuts (walnuts, almonds, etc.)
1/4 c sunflower seeds (raw)
1/4 c sesame seeds
3 dates chopped
1/4 c shredded unsweetened coconut
1 c organic carrots, shredded
1 t cinnamon

Add the nuts to a food processor and pulse for about 90 seconds until they form a thick paste. Add everything else and blend again until well mixed (about :30-1 min). If the paste is too thick, add a small amount of liquid until desired consistency (applesauce, coconut/almond milk or even an egg). Brush a cookie sheet with some coconut oil and preheat your oven to 350 degrees. Take out dough from blender, form into small patties, drop on to cookie sheet. Bake the cookies at 350 for 15-17 minutes. Let cool.


  1. On the almond cookies, is that 1/2 a CUP of dried fruit?

    Also, for the coconut, is that shredded coconut, or coconut flour?

  2. Yes, 1/2 cup. Shredded coconut. Thanks for pointing out the missing info!