The coconut date cookie recipe that I’m sharing now is for those who love coconut and fancy cookies that are not sickly sweet. Although these cookies look firm, they are quite crunchy and crumbly at the same time.
The thing I love most about the cookies is their nutty flavour from the coconut and the coconut-ey smell. It reminds me of a sunny beach somewhere in a tropical country like Indonesia ?.
When I made up the recipe, it was because I had these coconut flour lying in my kitchen cupboard. It was the leftover from when I tried to do a keto diet a few months back. So I thought I must do something before its expiry date.
On a trackside, I hate wasting, and I try my best not to do so. But sometimes you forget what you store in your kitchen cupboard and pantry, don’t you?
Therefore, in the last few years, I started this habit of checking my pantry every a few months. And I try to do this before I do my grocery shopping. Hence, I created this coconut date cookies recipe when I found the coconut flour. And I was so happy with the result. I even get a positive comment from one of the nieces saying “they’re delicious”. To me, it means that I should share the recipe. I hope you can get this idea too.
Coconut date cookies recipe
The cookies will keep very well that they’re perfect for gifts and presents. So if you need an idea of your next presents for your family and friends, this Coconut and Dates cookies can be a perfect choice for gifts along with my Snow White Butter Cookies.
Because of its simple method, you can try this recipe and make the cookies in less than an hour. Literally.
The trick is, you put your oven on before you start making your cookie dough. Then you get your baking trays lined with the greaseproof paper or baking paper.
And then you measure all the ingredients and put them in a mixing bowl. Mix them and shape the dough into small balls. Then flatten them with your hand palm. Lastly, bake the cookies for about 16 -18 minutes. That’s it.
Oh, another thing I should mention is that because I made the cookies in large size ?, around 3 inches in diameter (before baking). The recipe yielded 24 cookies for 2 baking trays. What I did was, I put both baking trays in the oven together. But after 10 minutes, I rotate the baking tray at the top rack with the one at the bottom oven rack and bake for another 10 minutes. So in total, I was only cooking for about 20 minutes or so.
If you make it reading up to this point, I thank you. I hope you’re now thinking to try this recipe. Please do, and share what you think about it after you made the cookies. You can leave your views in the comments below.
Feel free to share the post and pin it in your Pinterest. And before you go, don’t forget to check out my other recipes that might interest you.
- Indonesian Snow White butter cookies – Kue Putri Salju.
- A less naughty apple and raspberry crumble.
- The easy sponge cake that even your five-year-old can make.
- Dairy-free chocolate brownies traybake.
- Vanilla velvet cake: in Frozen themed colours.
- Agar-agar milk pudding with condensed milk and raspberry.
- Chocolate mousse with two-ingredient and without eggs.
Thank you and all the best.
Coconut date cookies
- Mixing bowl
- Parchment paper/ greaseproof paper
- Baking trays
- 1 cup coconut flour.
- 1 cup pitted dates chopped.
- ½ cup + 1 tablespoon oz plain flour plus extra for dusting.
- ½ cup + tablespoon wholemeal flour see the note.
- 1 cup rolled oats.
- 1 ½ sticks butter softened.
- 1 cup soft light brown sugar.
- 1 egg.
- 1 teaspoon bicarbonate of soda/ baking soda.
- Pinch of salt.
- Preheat the oven to 190 C/ 375 F/ Gas mark 5.
- LIne 2 large baking trays with greaseproof paper/ baking paper.
- Put the sugar and sugar in a mixing bowl and beat them until light and fluffy.
- Add the egg in and mix well.
- In another bowl, sift the plain flour together with the bicarbonate of soda and salt. Then put the wholemeal flour, coconut flour, dates and rolled oats in. Combine and stir well.
- Put the dry ingredients into the egg mixture. Stir and mix well.
- Lightly flour your hands. Spoon about 1 tablespoon of the cookie dough onto your hands and roll into balls. Place them on your baking trays and flatten them with your palm, or the back of a spoon.
- Make sure you space the cookie dough well apart to give room for the cookie to expand.
- Bake in your preheated oven about 16 – 18 minutes. Or, if you put both baking trays in the oven at the same time, bake for 10 minutes. Then swap the one on the top with the one at the lower rack of your oven. And bake for another 10 minutes. This worked fine for me.
- Your cookies are ready when they turned golden brown. Leave them to cool for 5 minutes before you transfer your coconut and dates cookie to a cooling rack to completely cool.
- Enjoy your cookies with your favourite cup of tea or coffee.
- If you don’t have wholemeal flour, you can substitute it with plain flour.
- Sometimes I run out soft brown sugar, so I use caster sugar or regular granulated sugar. It worked, but the textured of your cookies are slightly firmer and grainier.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.