I may have just tasted the most delicious recipe I have ever created! I am totally impressed with these cookies! Mal gave the perfect description for these cookies: “You know what they remind me of… those Girl Scout cookies with the coconut… the Samoas… only without the chocolate. Delicious! They’re really good.” And the he ate five of them with a glass of milk.
Coconut Date Cookies
Makes 12 cookies
Ingredients:
1 cup pitted dates (approximately 15-20 whole dates)
1/4 cup old-fashioned oats
1/2 cup shredded coconut
1 tsp baking powder
1 tsp vanilla
1/2 cup brown sugar
1 tbsp canola oil
1/4 cup soy milk
Directions:
- Preheat oven to 350*F.
- Put all ingredients in a blender/food processor and blend well until there are no large date pieces.
- Portion mixture into 1 inch balls, place on greased cookie sheet, and flatten with the back of a spoon/spatula.
- Bake for 10-12 minutes on 350 degrees.
- Remove from oven and cool on cookie rack.
- Store cookies in the refrigerator.
Samoas Option: Melt 1/4 cup of chocolate chips in the microwave. Using a fork dipped into the melted chocolate, drizzle on top of cookies. (Cookies should be cool).
Enjoy! 
{ 47 comments… read them below or add one }
My goodness, those cookies DEFINITELY look to-die-for!! Start digging my grave!! ;0)
I love all your baked goods this week! Lots of things for me to try!
Couple questions for you about the recipe. First, about how many dates did you use? – 1c may be hard to measure. Two, did you use unsweetened coconut? And, do you have to use soy milk or do you think skim milk would be okay too. I’m not a fan of straight up coconut – the texture kind of bothers me, but I’ve been known to tolerate it more when it’s hidden and mixed in things, especially baked goods. I think I might give this recipe a try though – I love GS Samosas!
To Die For, indeed!!
Anon,
I’m not sure how many dates I used… maybe 15-20? I put them in a measuring cup, and they filled it completely. Sorry, I should have been more exact with that measurement. I need to work on my recipe skills!
I used sweetened coconut for the recipe. There wasn’t a ton of coconut texture to these cookies because it was blended well into the batter. The coconut flavor definitely came through though!
I LOVE Samosas (which have trans-fats in them!) so I can’t wait to make these!!! I’m putting the on the agenda for next week. But I’m supposed to make your date bars first! I love how you invent healthy cookies – I’m totally lacking in that dept.
OMG I LOVE SAMOAS!!!! they are my favorite cookies on earth. i must try making these!
Yum! Where does this recipe come from?
Beth,
The recipe is from my brain!
I just made it up as I went a long!
Wow, even more impressive!
Oh my goodness. These were my favorite cookies as a kid! I’ve steered clear for years for health reasons–but now I can have them. Yippee! Thanks for sharing this recipe!
I LOVE Caramel Delights – that what we called them in KY as a girl scout. They are my favorite cookies, I can’t wait to try them too. We are having a family gathering in June, these are on my goodies list to take. (And thanks for your comment earlier today – enjoying your blog)
Tina, I made these a few days ago and they are delicious!! Mine turned into balls because I had a problem with them sticking to the baking sheet. I was happy though because I ate the stuck on pieces
Thanks for sharing the yummy recipe!!
What am I doing wrong? Everytime I make these they are wet wet wet and even when I bake them for 5 minutes longer, they are just floppy dough. Taste good, but they are sticky and not a ‘cookie’…maybe I should use less soymilk?
Sara,
Yea, mine are sticky too, but I just keep them in the fridge.
very interesting article. on most issues I agree with the author:)
i agreed with author. thanksqz
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i tried these with dried persimmons instead of dates and sucanat instead of brown sugar. they tasted great. thanks for the quick recipe. i love that i didn’t have to wash a bowl
I was wondering if you could replace the oil in this recipe for applesauce instead? Would that change the consistency and taste at all?
@ashley: It might work. If you try it, let me know how it turns out!
Tina, I tried the applesauce today…and …
It was AMAZING! Thank you for this recipe. The only ba part is that I ate the whole cookie pan!
oops! lol Thanks again!
Tina, I tried the applesauce today…and …
It was AMAZING! Thank you for this recipe. The only bad part is that I ate the whole cookie pan!
oops! lol Thanks again!
@ashley: Awesome!!!!! Good to know! I’ll keep it in mind next time!
Thanks!
I made these last night after having such a craving for something coconutty! This did the trick although… I might have eaten the whole batch last night!!!!
oops. great recipe!
Wow, these sound so yummy. I have some chopped dates so maybe I’ll try it. However, I don’t have any coconut flakes….but I do have coconut oil, so maybe I’ll try a little bit of that instead..
Well, I’ll update to my comment right above: I made it to the recipe EXCEPT — I used 1 T of coconut oil instead of regular oil. Also, I used 3/4 C of oat flour since I didn’t have the shredded coconut. Also, didn’t have brown sugar, so used 1/4 C white sugar, about 1 teaspoon of honey (little bit that was left in the container, lol) and a small handful of sweetened dried cranberries. Except for those differences, I followed the recipe, lol, and it came out realllllly yummy. I couldn’t exactly shape them into balls as my dough was pretty thin, but when they came out of the oven, they’re perfect! I can easily see myself making up a couple dozen of these for special occiasions! Thank you!
I made these tonight… I followed the recipie exactly but instead of coming out like cookies, the batter kind of melted on the pan and I ended up with something more like a wafer. Tina, any suggestions on how to fix this?
They still taste delicious!! They just don’t look like cookies and were hard to get off the pan. =:)
A bit too sweet… would skip the sugar. And very soft and cheewy… maybe too much… they don’t hold togheter! But good however!
Do you use sweetened or unsweetened coconut in these? They sound fantastic!
These sound amazing!
Ii have been reading your blog since the beginning of last year! and these are my favoriteeee coookies yet!!!
You are right…these are to die for! I used 1/4c brown sugar and 1/4c Greek yogurt instead of milk. My family loved them, they were gone in a matter of hours
I made these but didn’t blend them just mixed them with a wooden spoon. the one year old wasn’t too keen on them but my three year old ate two! I loved them as well! A little flour a tablespoon at a time will make them firmer if needed.
terrible post you carry
Just made these. And they look Great! I’m letting them cool as I type. I rolled the cookie dough in coconut after I made the recipe and then flattened them out. The coconut browned nicely on the outside.
Thanks for the recipe, My wife is going to love them!
Highly recommend rolling these in the coconut. It gave them a nice crunchy crust with gooey center. Awesome! Thanks again.
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I just put the cookies in the oven – so excited! Because my husband and I gave up cane sugar, I replaced the b. sugar with coconut sugar (low glycemic and high nutrients) and I used coconut oil instead of canola.
They smell heavenly!
So I thought everyones comments helped with this recipe only thing is there suppose to be NO FLOUR??? Well I made them and I added 1/3 cup of flour to it, didnt seem to be a negative affect on them. They are great cookies they held up way better than without the flour i am sure as they are a little flimsy but STILL WONDERFUL Flavor!!
I’m going to try subbing with: coconut flour, oat flour, coconut oil and coconut milk, Sucanat or coconut/palm sugar, and our own home-grown “jujubes” (Chinese dates – I wanted a date palm years ago and decided on this small tree instead, which produces a fruit that’s like a small apple fresh and like a date dried – we’re in northern California).
I just made these and indeed they are D-lish! I made a few changes though: used 1 cup whole wheat flour b/c I didn’t have the right kind of oats on hand, skim milk b/c it needed to be used up before the almond milk was opened, waited until after the food processor to mix in the coconut (unsweetened btw) b/c I love the texture of coconut, and I didn’t entirely blend the dates. For the extra “Samoas” step, I mixed about 2 T raw cocoa powder with about 2 t canola oil and about 1/2 t honey. Sorry, I almond never measure anymore. Sooooo good!
These are phenomenal! I used coconut sugar and cocnut oil and added 2 Tbs of raw cocoa powder (as suggested above). Alos, I used unsweetened cocnut and they were still plenty sweet and completely delicious. I may not be able to give them away! But they were so east to make, I guess i can be generous . . .
So glad you liked them!
I did manage to give some away and had to make another bathc. People are wanting the recipe — they are a big hit!
@Tina:
Thank you for this recipe! I needed some way to use up 15 leftover medjool dates.
I left out the sugar entirely with no substitute, and I used regular milk in place of soy milk, but otherwise I followed the recipe, using sweetened coconut. The cookies were plenty sweet enough, baked nicely and held together well. They were difficult to blend so I left them pretty chunky. Next time I’ll add a bit of salt.
I must admit I liked the unbaked straight-from-the-blender mix better than the baked version! But both are good. You came up with a great mix of flavors and a simple way to mash ‘em together, and it works very well!
The recipe doesn’t seem too complicated, so I’ll definitely try the coconut date cookies. Thanks a lot!
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