- 1 large carrot
- 1 apple, any variety (I have used Fuji and Granny Smith)
- 1 cup sweet potato or yam, peeled and chopped
- 1/2 cup dates, chopped
- 3 tbl coconut oil
- 2 tsp cinnamon
- 2 tsp powdered ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 – 1/2 cup coconut flour
- 1/2 cup shredded coconut
Preparation at home
1. Grate the carrot and apple. A food processor is excellent for this task! Transfer the grated product to a bowl.
2. In a food processor, process the chopped sweet potato/yam until it is very finely chopped.
3. Add the chopped dates, oil, cinnamon, ginger, baking soda, coconut flour, and salt and process until the ingredients are well combined.
4. Add the apple, carrot, and shredded coconut and process until the dough is smooth. If the dough is very moist or sticky, add more coconut flour (1-2 tbl at a time) until the dough can easily be formed into cookies.
5. Form cookies using your hands. I have found that this recipe makes 12 medium-large cookies.
6. Place cookies on a baking sheet lined with parchment paper. Bake for 20 minutes at 350 degrees. If cookies are still very moist after 20 minutes, put them back in for 10 minutes.
1) If you plan to take these cookies backpacking, dehydrate the cookies until they reached the desired texture. I like to dry them until almost all of the moisture is gone and the texture resembles store-bought ginger snaps. Dehydrated cookies travel very well in the backpack.
2) If you won’t be taking these cookies on the trail, frost them with coconut butter! Simply soften the coconut butter and spread or drizzle on the cookies. Frosting works best when the cookies are cool, otherwise the coconut butter tends to run off. Store cookies in the refrigerator.
This recipe was adapted from the Paleo Partridge’s Morning Glory Cookies.