it’s a date

I had some dates left over from all that raw “baking” the other day, and thought I ought to do something productive with them. I like using them in baking because they add sweetness but it’s not that over the top saccharine sweetness that you get with plain old sugar, and they also add some moisture to things like cookies. So I started with the dates as a base and went from there to make up some cookies.

Date Coconut Cookies (2 dozen small cookies)

1 packed cup pitted medjool dates

2 oz unsweetened chocolate, broken into pieces

1/2 cup nonhydrogenated margarine (or if you have it, 1/2 cup coconut oil)

1/2 cup + 1 Tbsp agave syrup

1/2 cup coconut flour*

3/4 cup whole wheat pastry flour

1/2 tsp baking soda

1/2 tsp salt

2/3 cup flaked coconut

(1) Preheat oven to 350 degrees F and line two baking sheets with parchment paper. (2) Place dates and chocolate in a food processor and process until finely chopped and well mixed. (3) Add agave and margarine and process until well combined. (4) Add flours, baking soda and salt and pulse until well mixed and holding together. Add coconut and pulse until fully mixed. (5) Drop dough by rounded tablespoonfulls onto the baking sheets. (6) Bake for ~12 minutes, until edges begin to brown. Remove from oven and let sit on the baking sheets for a couple minutes before transferring to a wire rack.

 

*I had some of this coconut flour left over too, but you could use regular flour instead (probably more like 3/4 cup wheat flour). Coconut flour is nice just because it adds some extra nutrition to whatever you’re baking, but it also soaks up more moisture so you have to be careful when switching proportions.

Advertisement