Coconut date cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
20 cookies
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Calories
175 kcal
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Course
Dessert
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Cuisine
International
Coconut date cookies
Description
The cookie dough is prepared by beating together softened light brown sugar and butter until fluffy, then mixing in an egg. A separate bowl combines plain, wholemeal, and coconut flours with baking soda, salt, chopped dates, and rolled oats. These dry ingredients are added to the wet mixture and blended into a sticky dough. The dough is rolled into tablespoon-sized balls, slightly flattened, and spaced on lined baking trays to allow expansion while baking. They bake at 190°C (375°F) until set and lightly golden, with time adjusted if using multiple trays concurrently by rotating trays during baking.
These cookies present a chewy texture from the oats and dates, with subtle coconut undertones from the flour. The mix of flours offers a slightly rustic crumb that complements the sweetness. They make a wholesome treat with natural sweetness and satisfying bite.
Wholemeal flour can be substituted with plain flour if unavailable, though the texture will slightly differ. Using caster or regular granulated sugar instead of light brown sugar works but creates firmer, grainier cookies. Proper spacing on the trays is key to allow adequate spreading and prevent sticking.
Ingredients
- 1 cup coconut flour
- 1 cup dates chopped, pitted
- ½ cup + 1 tablespoon plain flour plus extra for dusting, with quantity in ounces
- ½ cup + tablespoon wholemeal flour see the note.
- 1 cup rolled oats
- 1 ½ ticks butter softened.
- 1 cup light brown sugar soft
- 1 egg
- 1 teaspoon baking soda bicarbonate of soda
- Pinch 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
- Plain flour can replace wholemeal flour if needed, though texture differs slightly.
- Using caster or granulated sugar works but yields firmer, grainier cookies than light brown sugar.
- Space dough balls well on trays to allow for cookie expansion during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 175kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 28mg | 9% |
| Sodium | 133mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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