Craisy Cho-Conut Bliss Cookies - Variation #2

Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a modification of my original cookies found at http://www.food.com/recipe/craisy-cho-conut-bliss-cookies-513770. I was out of shredded coconut, so I adjusted the coconut flour and added tapioca flour, and reduced the amount of liquid. I also changed the process some, to try to make it easier and faster to make these... Gotta keep up with everybody who's gobbling them up...

Ingredients Nutrition

Directions

  1. Please note: I have a 1000W microwave. Times below may need to be adjusted if your microwave is different.
  2. Preheat oven to 350°F.
  3. Pour dates and water into a microwave safe bowl and cover. Microwave for 5 minutes.
  4. Measure coconut oil into microwave safe container. Microwave for 1 minute, and stir until completely melted.
  5. Let dates and coconut oil sit and cool for 5 minutes, while you mix the dry ingredients. (They need to cool long enough that it won't hurt your food processor to puree them together.).
  6. Measure coconut flour, tapioca starch, and ground flax seed powder into your mixing bowl. Whisk together until well mixed.
  7. Puree pitted dates, water, coconut oil, and honey in a food processor.
  8. Mix wet ingredients into the dry ingredients until well blended.
  9. Fold in Craisins and chocolate chips (or whatever mix-ins you prefer).
  10. Scoop and drop onto a prepared cookie sheet (using a SilPat or parchment paper). These cookies do not spread, so you can roll and slice, or form with your hands or whatever you prefer. I used a 1 Tbsp cookie scoop for these.
  11. Bake at 350°F for 15 minutes.