Dairy-Free Chewy Date Cookies
Discover the irresistible charm of Dairy-Free Chewy Date Cookies—your new go-to treat for satisfying sweet cravings without compromising dietary needs! These cookies are packed with natural sweetness from velvety date paste, enhanced by a hint of warm cinnamon and nutty shredded coconut. Made with creamy coconut oil instead of butter, they're perfect for dairy-free lifestyles. The combination of a soft, chewy texture and golden edges makes each bite a delightful experience. Easy to prepare in under 30 minutes, these cookies are a wholesome option for lunchboxes, tea breaks, or sharing with friends. Bake up a batch of these flavorful treats and enjoy the wholesome goodness that pairs perfectly with your favorite dairy-free beverage!
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Recipe Information
Ingredients
- 1 cup Pitted dates
- 0.5 cup Warm water
- 0.5 cup Coconut oil
- 0.75 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 Egg
- 0.5 cup Unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Place the pitted dates in a small bowl and pour the warm water over them. Let them soak for about 10 minutes to soften before draining the excess water.
In a food processor, blend the softened dates until they form a smooth paste. Set aside.
In a large mixing bowl, beat the coconut oil and brown sugar together until creamy and well combined.
Add the vanilla extract and egg to the sugar mixture, and mix well.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough begins to form.
Fold in the date paste and shredded coconut until evenly distributed throughout the dough.
Using a tablespoon, scoop out portions of dough and roll them into balls. Place them onto the prepared baking sheet, leaving about 2 inches apart between each cookie.
Gently press each ball down slightly with your fingers or the bottom of a glass.
Bake in the preheated oven for 10-12 minutes or until the edges of the cookies begin to turn golden brown.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 437.4 g | 159% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 269.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
