Flourless Coconut and Date Cookies

Recently, I went to Vermont to check out the Cabot Cheese factory.  On the way up, we stopped at a little café to get some coffee.  While we were there, I noticed some small cookies rolled in coconut, marked gluten-free.  I asked about the cookies and were told that they were flourless: dates, sugar, nuts and coconut.  I bought a few and instantly loved the natural sweet and nutty flavors.  It was like a really fresh Larabar.

I decided to make my own version at home.  These cookies are paleo friendly, though depending on the level you adhere to this diet; you may want to avoid using the brown sugar.

These cookies don't really spread, so they can be placed fairly close together on the pan.

These cookies don’t really spread, so they can be placed fairly close together on the pan.

These are made in a food processor, no mixer needed.  Because they are flourless, these are great to make for a gluten-free friend without having to go out and buy gluten-free flour mixes or try to adapt a regular recipe.

1 lb dates

2 eggs

1 cup walnuts

1/2 cup brown sugar

1 t cinnamon

1T coconut oil

zest and juice of one lime

1/2 t salt

3 cups desiccated coconut

P1000976

1. Preheat the oven to 350ºF/180ºC.  Line two baking sheets with parchment papers or silpats.

2. Using a small knife, cut the pits out of all the dates.  Place them in a food processor bowl.  Add the eggs.  Blend together until the dates are broken down into small chunks, about 1-2 minutes.

3. Add the walnuts, brown sugar, cinnamon, coconut oil, zest and juice of one lime and salt.  Blend together for another minute or two, until the batter comes together.

The batter is pretty runny, which is why you need to drop it onto the coconut, rather than shaping the dough and sprinkling with coconut.

The batter is pretty runny, which is why you need to drop it onto the coconut, rather than shaping the dough and sprinkling with coconut.

4. Spread the coconut out onto a bowl or plate.  Drop a tablespoon of batter onto the coconut.  Sprinkle some coconut onto the dough.  Shape into a round disk and place on the baking sheet, a few minutes a part.

5. Bake for 13-17 minutes, until the coconut is toasted.  Unlike regular cookies, these don’t spread, because the “batter” doesn’t rise.

6. Allow to cool slightly before removing from the pan.  Cool completely before storing.

These keep for 7-10 days.  Makes about 24 cookies (depending on size).

These are great snacks.  I sometimes eat them for breakfast.

These are great snacks. I sometimes eat them for breakfast.

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