Chocolate Coconut Cookies
1 cup each:
- Dextrose (or other sweetener)
- Peanut butter (or other tolerated nut butter)
- Applesauce (or other tolerated fruit purée like pumpkin or banana)
1/2 cup each:
- Unsweetened coconut
- Cocoa powder
Shot of espresso (optional)
Beat together to form dough. Drop with cookie scooper or tablespoon onto cookie sheets. Flatten with fork. Bake at 350 for 15 minutes.
They were really yummy-even the Hubster liked them. And everyone could eat them. They are CSID friendly, and egg free, but it is also gluten free, dairy free, and vegan as well. Plus, the recipe is pretty adaptable if nut allergies are an issue. If you need to cut out the cocoa or coconut, just reduce to he apple sauce by half and you have some pretty rocking peanut butter cookies.
Never say never.
Especially to cookies.