4 Ingredient Coconut Date Cookies: A Sweet Simplicity
These tender, chewy cookies blend the natural sweetness of Medjool dates with shredded coconut and baking powder for a simple, no-flour recipe. Warm milk softens the dates while mini chocolate chips add gooey pockets of flavor.
Ingredients
- Medjool Dates, 8 pitted
- Warm Milk, 1/2 cup (120 ml)
- Shredded Coconut, 1½ cups (120 g)
- Baking Powder, 1 tsp
- Salt, 1/4 tsp
- Mini Chocolate Chips, 1/4 cup (45 g)
Instructions
- Soak dates in warm milk for 15 minutes until softened.
- Pulse the mixture in a blender until smooth.
- Mix in shredded coconut, baking powder, salt, and chocolate chips.
- Roll into balls and place on a baking sheet lined with parchment paper.
- Bake at 350°F (180°C) for 8-10 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh, plump Medjool dates for best results.
For dairy-free version, use vegan chocolate chips.
Store cookies in an airtight container at room temperature for up to 5 days.
Add optional chopped nuts for extra texture.
For dairy-free version, use vegan chocolate chips.
Store cookies in an airtight container at room temperature for up to 5 days.
Add optional chopped nuts for extra texture.