Sprouted Apple Butter Dots
Yield: 20 cookies
Remember that coconut oil is solid at room temperature. Simply scoop into a small pot and heat on medium-low until melted.
1 1/2 cup soaked almonds
1 1/2 cup fresh-milled sprouted whole-wheat flour
1 tsp cinnamon
1 tsp sea salt
1/2 cup maple syrup
1/2 cup unrefined coconut oil, melted
1 cup raisins
unsweetened apple butter
Preheat oven to 350˚ and locate two non-stick cookie sheets or regular cookie sheets lined with parchment paper.
In a food processor, grind almonds to a coarse meal. Pour into a medium bowl. Add flour, cinnamon and sea salt. Whisk to combine. In a small bowl, combine maple syrup and melted coconut oil. Whisk to combine. Pour over flour mixture and stir well to combine. Add raisins to the mixture. Stir well to combine. Form into walnut-sized balls and place on the prepared cookie sheet, 2 inches apart. Using your thumb, press an indentation in the center of the cookie. Using a teaspoon measurement, scoop 1 tsp apple butter into the center of each cookie. Bake for 12 minutes; bottoms will be nicely browned.