So, if you’re a whole30 purist, you might want to skip this particular recipe, but only because whole30 rules leave no room for “baking” . . . I, however, am not a purist in methodology. I’m only a purist when it comes to ingredients. And these cookies definitely keep to the rules. —Dried apricots, lightly-salted cashews, pumpkin puree, chia seeds, coconut oil, cloves, nutmeg, cinnamon, eggs, coconut flour, almond flour. See? No added sugar! No grains! And yet, here is a slightly sweet “cookie” that works perfectly for breakfast with a side of bacon, a soft egg, and a handful and wilted spinach. The baker (and rule-breaker) in me is satisfied.
1 cup dried apricots
1 cup lightly-salted cashews
1 cup pumpkin puree (not pumpkin-pie mix)
1/2 cup chia seeds
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup coconut flour
1/2 cup almond flour
In a food processor combine apricots, pumpkin puree, chia seeds, cashews, coconut oil and spices. Process on high until a thick, sticky batter forms. Scrape into a mixing bowl and add eggs, coconut flour, and almond flour. Mix until well-combined.
Preheat oven to 350 degrees, and on a parchment paper lined baking sheet, roll dough into one-inch balls and press down with a fork (just as you would cross-hatch peanut butter cookies). Bake for 18-20 minutes. Enjoy!
How delightful! I agree with your philosophy striving for healthy and sustainable using whole 30 as a guide! Thank you for sharing this treat!