These cookies are gluten-free, allergy-friendly and processed sugar free. They are perfect to tuck a couple in a freezer bag, tightly wrapped, with your dry ingredient backpacking recipes. They work well as a snack and even as a no-cook breakfast. Eat within the first 2 days out on the trail for best taste, as coconut flour can absorb moisture in the air.
- 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.