Today we are having cookies! Not just mediocre cookies either. No. These are moist, dense, and just the right amount of sweet. It is officially spring, the sap is running in the maple trees here, and there’s no better way to celebrate spring than with these lovely treats.
And don’t worry, this isn’t one of those recipes that trick you with the word “cookies”. I have tested so many of those alleged cookie recipes that you see online (mostly Pinterest) and for the most part have been left with feelings of “This isn’t a cookie, this is soggy cooked oats. I’ve been deceived.”
This tastes like a real cookie. It is a little crispy, sweet, and has a chewy middle. All important cookie criteria. However, it’s missing lots of things that you won’t even miss. No eggs. no dairy, no wheat, no white sugar. Full of amazing things like molasses, which is full of potassium and iron, as well as fiber-filled dates, it’s a happy sweet treat that will help you to feel great too. You won’t feel like you’ve “missed out” on any of the fun of a cookie. This one is just secretly better for you. Win-win.
And the coconut taste isn’t overwhelming, it just nicely balances out the dates. I was so pleased with this cookie, that I really want to share it today. It goes together easily, and the steps and ingredients are laid out in the order you’ll actually need them, so there’s no hunting around or wasted time. (I am not a fan of willy-nilly ingredients list. They are not fun.)
Maple Toasted Coconut Date Cookies
Preparation time: 30 minutes
Cook time: 12 minutes
Yield: 18-19 cookies
- 2/3 C Unsweetened shredded coconut
- 2 tbsp. Maple syrup
- 8 Medjool dates (pitted)
- 1/2 C. Water
- 3 tbsp. honey
- 1 tbsp. Coconut oil
- 1 C. Rolled oats
- 1/4 tsp. Sea salt
- 3 tbsp. Blackstrap molasses
- 1/2 tsp. Baking powder
- 4 tbsp. Coconut milk
- In a small saucepan, combine the dates, water and honey over medium heat. Bring the mixture to a gentle simmer and cook until the dates are very soft and can be mashed. (approx. 10 min).
- Remove the date mixture from the heat and mix in the coconut oil, until it is thoroughly combined. Set aside to allow to cool.
- Preheat the oven to 350F.
- On a non-stick baking sheet mix the shredded coconut and maple syrup, and spread it out evenly over the pan.
- Bake for 8 minutes, until the coconut is a warm brown color. Stir the coconut to break up any large pieces, and set aside to allow to cool thoroughly.
- In a mixing bowl, combine the oats, salt, and baking powder.
- Stir in the toasted coconut, until thoroughly combined.
- Mix in the fully mashed date mixture as well as the remainder of the ingredients. Mix thoroughly.
- On a parchment-paper lined baking sheet, form the dough into ping-pong ball sized balls and place about 1″ apart (they do not spread out, so press them down a little to make disc-shaped cookies).
- Bake at 350F for 10-12 minutes. (The cookies will turn golden on the bottom.
- Cool the cookies on a wire rack. Store in an airtight container at room temperature for a few days, or free for longer storage.
Spring is upon us, so make sure that you book your appointments soon to get a head start on environmental bioenergetic stressors! Check out the service menu! If you don’t see what you’re looking for, I can always make you a custom plan as well, just ask!
Need to book an appointment? Book now!
Take care, and Happy Spring!
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