1 1/2 cups hazelnuts
2 Tbsp coconut oil, melted
1 Tbsp coconut manna, softened
12 pitted dates, softened
1/2 cup coconut flour
1 1/2 cup unsweetened shredded coconut
3 small granny smith apples, peeled, cored, and chopped
4 medium eggs
1 Tbsp cinnamon
1/2 tsp salt
2 tsp vanilla
1 tsp baking soda
3 Tbsp raisins
3 dried figs, chopped
3 dried apricots, chopped
3 Tbsp slivered almonds
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Grind hazelnuts in processor until they are a fine crumb. Next add the coconut oil and manna and grind again until it starts to clump. Add the softened, pitted dates and puree until it’s a smooth butter. Add the coconut flour and shredded coconut and puree until fully incorporated. Next add the chopped apples, eggs, cinnamon, salt, vanilla, and baking soda and process until incorporated. Finally pulse in the raisins, figs, apricots, and slivered almonds.
Use a tablespoon and drop batter onto the parchment lined baking sheet. Bake for 20 minutes at 350 degrees. This recipe makes 65 small cookies.
Notes:
I don’t particularly enjoy baking so I make large batches when I do. You can easily divide this recipe in half.
I store the cookies in the freezer. If sealed properly, they will last for at least 6 months.
This recipe was born out of a need to use up some extra hazelnuts and apples picked from our trip to the NC mountains. I am not a fan of multiple step recipes. So, if you have a food processor or a high speed blender you can use it to make these yummy cookies super fast.