I love it when a baked good is sweetened completely by plain fruit! This is really just a variation of my Banana Coconut Cookies. I can’t have nuts, seeds or eggs, so ground coconut (coconut cream concentrate) is my obvious choice. Coconut agrees with me, and ground coconut binds so perfectly, you really don’t need eggs! How amazing is that? These are super delicious – but for an easier method, sub 1 cup of premade coconut cream concentrate (completely melted!) for the coconut, and applesauce for the sautéed apples. Just stir it together with the other ingredients! So delicious 🙂
3 cups coconut
~OR 1 cup coconut cream concentrate, completely melted
1 Tbs. coconut fat
2 organic granny smith apples (or 1 cup applesauce plus no need for the coconut fat)
1 Tbs. apple pie spice (or cinnamon with a dash of nutmeg)
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup raisins (optional)
1. Place the 3 cups coconut in an 11 cup blender. Blend for 5 minutes (I time it!)
2. Meanwhile, wash, core and chop the two apples. (I didn’t bother peeling them.) Saute in the coconut fat until tender.
3. Let the blender rest for 5 minutes so it doesn’t over heat.
4. Turn the blender back on for about 5 minutes or until you hear the coconut splash a bit. Preheat the oven to 350 degrees.
5. Add the sautéed apples, the spice and the salt. Puree until it comes together.
6. Add the baking soda, and puree until its mixed in.
7. I didn’t use raisins in this picture, but I recommend them! Take the blade out of the processor bowl and stir them in by hand.
8. This makes about a dozen good-sized cookies. Bake on a cookie sheet at 350 for about 15 minutes or until toasty (the size will make a difference).
9. It’s best to let these sit and harden up for an hour or so. They are good hot from the oven, but the consistency becomes more “cookie-like” after they have cooled. Enjoy! 🙂