• Coconut Date Cookies (To Die For)

    May 15, 2008

    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

    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
    • 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! :mrgreen:

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    { 48 comments… read them below or add one }

    VeggieGirl May 15, 2008 at 6:16 pm

    My goodness, those cookies DEFINITELY look to-die-for!! Start digging my grave!! ;0)


    Becca May 15, 2008 at 8:47 pm

    I love all your baked goods this week! Lots of things for me to try!


    Anonymous May 16, 2008 at 5:44 am

    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!


    romina May 16, 2008 at 5:48 am

    To Die For, indeed!!


    Tina May 16, 2008 at 5:57 am


    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!


    Kath May 16, 2008 at 6:01 am

    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.


    Anne May 16, 2008 at 6:51 am

    OMG I LOVE SAMOAS!!!! they are my favorite cookies on earth. i must try making these!


    Beth May 16, 2008 at 12:15 pm

    Yum! Where does this recipe come from?


    Tina May 16, 2008 at 12:27 pm


    The recipe is from my brain! 🙂 I just made it up as I went a long!


    Beth May 16, 2008 at 3:47 pm

    Wow, even more impressive!


    Michele May 19, 2008 at 6:43 pm

    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!


    Jessica May 19, 2008 at 6:45 pm

    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)


    Monica May 22, 2008 at 9:12 pm

    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!!


    Sara August 29, 2008 at 8:24 am

    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?


    Tina August 29, 2008 at 9:05 am


    Yea, mine are sticky too, but I just keep them in the fridge.


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    cc January 20, 2009 at 5:36 pm

    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 🙂


    ashley January 21, 2009 at 10:19 pm

    I was wondering if you could replace the oil in this recipe for applesauce instead? Would that change the consistency and taste at all?


    Tina January 22, 2009 at 7:05 am

    @ashley: It might work. If you try it, let me know how it turns out! 🙂


    ashley January 25, 2009 at 3:56 pm

    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!


    ashley January 25, 2009 at 3:57 pm

    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!


    Tina January 25, 2009 at 4:02 pm

    @ashley: Awesome!!!!! Good to know! I’ll keep it in mind next time! 🙂 Thanks!


    Hillary April 3, 2009 at 7:42 am

    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!


    Kelly June 22, 2009 at 4:22 pm

    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..


    Kelly June 22, 2009 at 5:13 pm

    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!


    Jessica September 7, 2009 at 11:16 pm

    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. =:)


    Miriam December 14, 2009 at 10:38 pm

    A bit too sweet… would skip the sugar. And very soft and cheewy… maybe too much… they don’t hold togheter! But good however!


    Kelly @ Healthy Living With Kelly May 28, 2010 at 5:29 pm

    Do you use sweetened or unsweetened coconut in these? They sound fantastic!


    Fallon August 11, 2010 at 11:32 am

    These sound amazing!


    Katie August 11, 2010 at 3:43 pm

    Ii have been reading your blog since the beginning of last year! and these are my favoriteeee coookies yet!!!


    Joanna August 12, 2010 at 12:00 am

    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 😉


    Brooke September 6, 2010 at 1:16 am

    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.


    Trena Allio October 31, 2010 at 4:25 pm

    terrible post you carry


    Chris December 2, 2010 at 5:17 pm

    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!


    Chris December 2, 2010 at 5:26 pm

    Highly recommend rolling these in the coconut. It gave them a nice crunchy crust with gooey center. Awesome! Thanks again.


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    dianne conner June 26, 2011 at 7:13 pm

    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!


    Sonja September 22, 2011 at 5:12 pm

    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!!


    sheryl March 19, 2012 at 8:12 pm

    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).


    Loren August 25, 2012 at 4:53 pm

    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!


    LauraJ December 23, 2012 at 8:36 pm

    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 . . . 🙂


    Tina December 23, 2012 at 8:54 pm

    So glad you liked them! 🙂


    LauraJ December 26, 2012 at 12:00 pm

    I did manage to give some away and had to make another bathc. People are wanting the recipe — they are a big hit!



    Rachel February 24, 2013 at 1:57 pm

    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!


    Liliana April 14, 2013 at 3:04 pm

    The recipe doesn’t seem too complicated, so I’ll definitely try the coconut date cookies. Thanks a lot!


    Kimberly July 19, 2014 at 8:57 pm

    Hi. We enjoyed this recipe, but I will say they were a little too sweet for me. I would use half the sugar or actually I think i would like with no sugar as dates are pretty sweet. Thanks for sharing.


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