Cookies, Cookies, Cookies….

Cookies, Cookies, Cookies….

If at first you don’t succeed, try, try again!

After the miserable batch of cookies on Sunday, (although my husband ate all of them in 3 seatings) I tried again. Much better results! I changed the dried fruit and spice and replaced the butter with applesauce.

Gluten-Free Date Coconut Almond Cookies

1 cup ground almonds - 4 oz
1/4 cup unsweetened applesauce
1/4 cup sugar - 44g
1 egg
1/2 c dried dates, chopped
1/2 c coconut
1 tsp vanilla
1/4 tsp anise seeds, ground
dash salt

Preheat oven to 340° F. Line a baking sheet with parchment.
Mix all ingredients, allowing butter to cool slightly.
Divide dough into 12 portions, about 1 tbsp per portion.
Bake 20-25 min.

Nutritional Analysis:

Calories 105 Sodium 17 mg
Fat 3 g Carbohydrates 16 g
Cholesterol 18 mg Fiber 2 g
Protein 3 g

Copyright Donna Detter (C) 2009

If you are using anise seed, throw them in the food processor with the whole almonds.
The cookies have all been much browner on the bottom than the top. Upon checking my resources, I think it is a result of the cookie sheets I am using. The preferred cookie sheet should be a heavy-gauge dull aluminum. With this batch I used the same cookie sheet as before – a nonstick sheet that came with my oven – but I put a sheet of parchment paper down first. Definitely helped.