Dried figs lend sweetness, chewy texture and a hefty dose of fiber and antioxidants to these festive cookies. Store them in an airtight container at room temperature up to two days. Freeze them for longer storage.
1 cup stemmed, chopped dried Black Mission
¼ cup unsweetened applesauce
¼ cup coconut sugar
2 cups gluten-free crispy rice cereal
½ cup sunflower seeds or pumpkin seeds, toasted
1 tablespoon ground cinnamon
½ teaspoon sea salt
⅔ cup unsweetened shredded coconut, for rolling
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Place figs in a bowl and cover with hot water. Soak 10 minutes and then drain.
3. Place figs in a food processor fitted with the steel blade. Add applesauce and coconut sugar. Process until a rough paste forms, stopping to scrape down the sides of the bowl with a rubber spatula, as needed. Add rice cereal, seeds, cinnamon and salt. Process until a thick dough forms.
4. Roll tablespoons of dough into balls. Place shredded coconut in a shallow bowl and roll balls in the coconut to coat. Place on prepared baking sheet.
5. Bake cookies in preheated oven for 10 minutes until lightly golden. Cool completely before serving or storing.
Each snowball contains 62 calories, 3g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 63mg sodium, 10g carbohydrate, 1g fiber, 5g sugars, 1g protein, 5Est GL.
Hallie Klecker (dailybitesblog.com) is author of two gluten-free, dairy-free cookbooks: Super Healthy Cookies and The Pure Kitchen. She lives near Madison, Wisconsin.