I came across this recipe in the March issue of Canadian Living. And of course, being the queen of modification when it comes to cooking and baking…I tweaked the recipe. I opted for a gluten-free, egg-free version with less sugar and also changed the name because I just don’t like the idea of eating cookies for breakfast, so ‘Coconut Date Breakfast Cookies’ just didn’t seem appropriate to me. Nonetheless, these are a delicious treat and made for a wonderful afternoon snack with my nettle tea. I hope that you enjoy them too!
- 1/4 cup dates, pitted and chopped
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 flax egg (1 tbsp ground flaxseed, 3 tbsp of water – mix and let sit for 5 minutes)
- 1 tsp vanilla extract
- 3/4 cups gluten free flour
- 1/4 cup coconut flour
- 1/4 cup large flake oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 cup shredded coconut
- 1/4 cup raisins
- Preheat oven to 350ºF.
- In a food processor, purée dates into a smooth paste. Add coconut oil, maple syrup, flax egg and vanilla, purée until smooth.
- In separate bowl whisk together flours, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Add a bit of water if needed. Stir in shredded coconut and raisins.
- Roll into 1 0r 2 inch balls. Arrange a few inches apart on parchment paper lined cookie sheet, flatten to 1/2 inch thickness.
- Bake for 13-15 minutes, until firm. Let cool on pan for 5 minutes; transfer to rack to cool completely.
Makes 15-25 cookies depending on what size of balls you roll. Enjoy!!