- 1 egg
- ⅓ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ⅓ cup cashew butter
- ¼ cup coconut oil melted
- ¼ cup finely chopped dates
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ cup cassava flour
- 1 cup old fashioned rolled oats
- ¼ teaspoon baking soda
- ½ cup sunflower seeds
- ⅓ cup shredded unsweetened coconut
- ½ cup dried persimmons
Preheat oven to 350℉. Line a baking sheet with parchment paper.
In a medium-size bowl, mix together the egg, maple syrup, vanilla extract, cashew butter, coconut oil, chopped dates, salt, and cinnamon until everything’s well incorporated. Set aside.
In a large bowl, mix the cassava flour, oats, baking soda, sunflower seeds, and shredded coconut until all the ingredients are well combined.
Add the wet ingredients to the dry ingredients and stir until a dough is formed. Then fold in the dried persimmons.
Scoop a tablespoon of cookie dough onto the prepared cookie sheet, spacing them 2 inches apart.
To ensure a thinner cookie, flatten each cookie with the palm of your hand.
Bake for 15-20 minutes or until slightly golden. Enjoy!