Coconut date cookies
This coconut and dates cookies recipe makes delicious nutty cookies that can be ready in half an hour. It's quick to make and quick to finish as you won't be able to stop having them once they're ready.
Servings: 20 cookies
Equipment
- Parchment paper/ greaseproof paper
- Baking trays
Ingredients
- 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.
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 133mg | Fiber: 2g | Sugar: 13g
Disclaimer
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.