Sweetened with dried fruit, and full of protein from nutbutter and fiber from coconut, these little cookies pack a nutrient dense punch. They’re perfect for lunch boxes, afternoon snacks, and satisfying a sugar craving any time. These are similar to Lara Bars, but smaller, and easier to make since they’re just rolled into balls and then flattened rather than shaped into bars.
As I mentioned on Facebook, after a couple visits with a Chinese medical practitioner (more info on Chinese medicine here), my daughter is able to eat fruit again! We’re all excited to have some sweets in the house again. She essentially had been off fruit and honey for the past year and a half; my 3-year-old doesn’t even know what most fruits are… he knows the difference between a zucchini and a butternut squash, but had to ask what a pear was. So goes life as a GAPS family!
- 1 cup peanutbutter or other nutbutter
- 2 cup pitted dates
- 1 cup dried apricots (if you have dried them yourself and they are very crispy, re-hydrate ¾ cup with ¼ cup warm water first)
- 1 cup coconut, shredded
- ½ teaspoon sea salt only if your nutbutter was unsalted
- up to ¼ cup water
- In a food processor pulse dried fruit. Add in peanutbutter, sea salt, and puree. Add coconut and pulse until the dough is dry enough to roll into balls, you may not need the full cup or you may need a bit more. If it gets too dry, add in some water, a tablespoon at a time. With your fingers, pull out walnut-sized pieces of dough, roll into balls, and flatten with your palms to ¼ inch thick. Place on dehydrator sheet (or on parchment paper on a cookie sheet if baking) close together but not touching.
- Dry on high (if your dehydrator has settings) for 6 hours, or bake at 250 degrees for 1 hour.
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