Coconut Oatmeal Raisin Cookies

What you need:

7 ounces dates (about 12 Medjool), pitted and chopped
1½ cups old-fashioned rolled oats
1 cup old-fashioned rolled oats, ground into flour in a blender
½ cup shredded coconut
2 teaspoons baking powder
1 teaspoon cinnamon
6 tablespoons almond butter (or any nut butter)
1½ teaspoons vanilla extract
1 tbsp melted coconut oil
½ cup raisins (and some for the top)
½ cup chopped pecans or walnuts (optional)

What you do:

Place the pitted dates into a small bowl and cover them with water. Set aside for 15 minutes so the dates can soften.

Preheat the oven to 350°F, and line a baking sheet with parchment paper.

Place all of the dry ingredients (oats, oat flour, coconut, baking powder, and cinnamon) into a large bowl and mix thoroughly with a fork.

Pour the water off of the dates into a small bowl or cup. Place the dates, almond butter, vanilla extract, coconut oil, and 2 tablespoons of the date-soak water into a blender, and blend until smooth.

Stir the date mixture into the bowl of dry ingredients until all of the dry ingredients disappear. Stir in the raisins and nuts (if using).  Add more of the date-soak water if needed.

Place about tablespoon sized cookie dough onto the baking sheet. (I actually make mine bigger).  These cookies will not spread out during baking, so using your fingers or fork, press each scoop down until it looks like an already baked cookie (about 2½ inches wide).

Bake for 13-15 minutes. Remove from the oven, let cool and transfer to a cooling rack.

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