Paleo breakfast cookies

1/2  cup		coconut flour
1  cup		almond butter
60  pieces		dried dates
1-1/2  cups		coconut flakes
1  cup		apple sauce
4		medium eggs
1  tablespoon		cinnamon
2  teaspoons		vanilla
1/2  teaspoon		salt
1  teaspoon		baking soda
4  tablespoons		dried unsweetened cherries
4  tablespoons		walnuts
6  tablespoons		dried currants

Tip: For nutritional information on all the ingredients in Paleo breakfast cookies just click on each ingredient name. Then adjust the serving size for any Paleo breakfast cookies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Soak pitted dates in warm water for 15 minutes. Preheat oven to 350. Combine coconut flour, almond butter, and dates in a food processor. Pulse until dates are chopped and ingredients are thoroughly combined. Add coconut flakes, applesauce, eggs, cinnamon, vanilla, sea salt and baking soda and pulse until dough forms. Add dried cherries, walnuts and dried currants and pulse a couple of times so the dried fruit is chopped but combined well into the dough. Use an ice cream scoop to portion dough onto a cookie sheet lined with parchment paper. Since these cookies will not spread when baked, form them into the shape by dipping a metal spatula in water and pressing down lightly on each dough ball. Bake 12-15 minutes, or until golden brown on the top.