I found this recipe on Carrots’n’Cake, which is a blog about healthy eating and, as you can see from the title, shares my kind of food philosophy! I’ve made these twice now and am reproducing the recipe (with permission) with a few amendments. Alfie loved them both times, but hubby preferred it when I stuck to the recipe…
These cookies come out moist and chewy, they don’t go hard like other biscuits and are best kept in the fridge. See my notes below and then go for it! I love them because they are very quick to mix and are dairy and gluten-free (although, I added flour, as you’ll see below!)
Coconut Date Cookies
- 1 cup pitted dates (approximately 15-20 whole dates)
- 1/4 cup old-fashioned oats
- 1/2 cup shredded coconut
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1 tbsp canola oil
- 1/4 cup soy milk
- Preheat oven to 180 degrees.
- Put all ingredients in a blender/food processor and blend well until there are no large date pieces.
- Portion mixture into 1 inch balls, place on greased cookie sheet, and flatten with the back of a spoon/spatula.
- Bake for 10-12 minutes on 180 degrees.
- Remove from oven and cool on cookie rack.
- Store cookies in the refrigerator.
My notes: The second time I made these, I exchanged one cup of dates for a mixture of dates, almonds and other dried fruit. I found the dates a bit too sweet. Hubby did not agree! Both times, I added about 1/4 cup flour to help them bind and to dry out the mixture a bit. I wish I’d made a double batch so I could freeze half…
TIPS: wet your hands to roll the balls as the mix is very sticky. Also wet the spoon to push them down. Loosen the cookies as soon as you take them out of the oven, then cool them for five minutes on the trays to give a more chewy base.