Recipes
Coconut Cookies
Mar
There are cookies and there are THESE COOKIES! Naturally sweetened with bananas and dates, moist and you have the great option of being creative by adding in your own choice of fruits, nuts or seeds. I added coconut to mine as as I’ve been craving some coconut in my life (read beach vibes) lately and it turned out perfectly delicious! These cookies have turned out to be a great snack when I’m out and about or after a workout. Ever have a craving for something sweet? I humbly submit these beauties! I’d love to know if you try them out! xx
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Ingredients
175g Dates (soaked for 10 minutes in warm water and then drained)
1 medium ripe banana
2 tbsp almond or peanut butter
3/4 cup almond meal (ground from raw almonds)
3/4 cup gluten free rolled oats
Optional add-ins: nuts, dried fruit, dairy-free chocolate chips, seeds
Directions
- Pulse the dates in a food processor until small bits remain.
- Add banana and almond butter and mix again until well mixed, scraping down the sides as needed.
- Add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky.
- Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands.
- You can now add in 1/4 cup of your mix-in of choice, such as dried fruits, seeds or nuts. Then chill dough for 10 minutes and preheat oven to 175C.
- Scoop out 1 tbsp portions of your cookie dough and press into loose discs using your hands, then arrange on a baking tray lined with grease-proof paper.
- Bake for 15-18 minutes or until golden brown and firm when touched.
- Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
- Store leftovers in an airtight container for several days. They last even longer is you store them in the fridge or freezer.