1Large Eggor a "Flax Egg" - mix together 1 tablespoon ground flax with 3 Tbsp. warm water and allow to set for 2 - 3 minutes to thicken
2Tbsp.Unsweetened Applesauce
1 ½tsp.Pure Vanilla
½CAdd-Insdried fruit, shredded unsweetened coconut flakes, etc... I like a scant ¼ C raisins, scant ¼ C chopped, dried apricots, and 1 Tbsp. Unsweetened Coconut Flakes
¼tsp.Cinnamon
Instructions
Preheat oven to 350 degrees.
Whisk together the coconut flour, salt, cinnamon, and baking soda. Set aside.
In a large bowl, beat together the non-hydrogenated shortening and palm sugar.
Add in the egg (or flax egg), honey, applesauce, and vanilla. Beat until well combined.
Stir in the wet ingredients. It will seem thin at first but as you keep stirring it will thicken up nicely.
Stir in the add-ins.
Use a Tablespoon to scoop out the batter onto a parchment lined baking sheet, about 2 inches apart.
Slightly flatten and shape the batter with your hands.
Bake for 10 - 12 minutes or until golden brown on the edges.
Allow to cool 2 minutes on the pan and then remove to a cooling rack to cool completely. Cookies will be crumbly until completely cooled.
Notes
Nutritional Information does not include add-ins and uses an egg instead of a flax egg.