This recipe came out of me wanting to give my littlest one a treat he could have, that wasn’t just junk.
Alistaire has so much he cannot eat, that when he gets a treat, he just beams so wide – and that boy has dimples, so I love seeing him happy! The cookies are more a breakfast in cookie shape. Gluten-free, grain-free, vegan, plant-based-diet, allergy-friendly, paleo. Yet, it had to be so good that wee one would think I was handing him a cookie jar of forbidden treats!
- 4 medjool dates, pitted
- ¾ cup ripe banana, mashed (about 2)
- ¾ cup pumpkin puree
- 1/3 cup Coconut Flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp ground ginger
- 2 tsp apple cider vinegar
- ½ cup Shredded Coconut Unsweetened
- ½ cup Dried Cherries
Preheat oven to 350°, line a baking sheet with parchment paper.
Add dates to a food processor bowl, Process until dates are chopped up. Add in banana and pumpkin, pulse till mixed.
Add in coconut flour, cinnamon, baking soda, ginger and apple cider vinegar, process until a dough, scraping sides as needed.
Add in coconut and cherries, pulse till mixed in.
Drop dough on prepared sheet, flatten slightly with palm.
Bake for 25 to 30 minutes, until set looking. Let cool before moving.
Store tightly sealed in refrigerator, or freeze for long-term storage (grab n’ go for trips this way).
Makes 12 cookies.