Ingredients
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1 large egg
- 3/4 cup flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped dates
- 1/4 cup chopped apricots
- 1/2 cup unsweetened coconut
Preparation
In a medium bowl, stir together ½ cup coconut oil, ½ cup sugar and 1 large egg until smooth.
Stir in 1 ½ cups rolled oats, ¾ cups flour, 1 teaspoon ground ginger, ½ teaspoon baking soda and ¼ teaspoon salt, then fold in ¼ cup chopped dates, ¼ cup chopped dried apricots and ½ cup shredded unsweetened coconut.
Chill the dough for at least 1 hour, then use a small cookie scoop to portion the dough out onto a lined baking sheet.
Bake at 350º for about 15 minutes, until lightly browned and fragrant, then cool on a rack until firm.
scoop to portion the dough out onto a lined baking sheet. Bake at 350º for a
bout 15 minutes,
until lightly browned and fragrant, then cool on a rack until firm.
scoop to portion the dough out onto a lined baking sheet. Bake at 350º for a
bout 15 minutes,
until lightly browned and fragrant, then cool on a rack until firm.
scoop to portion the dough out onto a lined baking sheet. Bake at 350º for a
bout 15 minutes,
until lightly browned and fragrant, then cool on a rack until firm.