These cookies are quick and easy to mix up in a food processor. They can be stored in the frig for a few days or in the freezer. Enjoy!
3 cups dried shredded coconut
1 cup pitted soft dates
3 tablespoons almond butter
2 tablespoons honey or maple syrup
2 tablespoons coconut oil or olive oil
1 teaspoon vanilla
1 tablespoon cinnamon
2 teaspoons nutmeg
pinch sea salt
In a food processor combine dried coconut, dates, almond butter, honey or maple syrup, coconut oil or olive oil, vanilla, cinnamon, nutmeg and sea salt. Process until well combined. The dough should be moist but able to hold a shape. Add a bit more coconut if the dough is too moist.
Make approximately 30 balls (about 1 1/2 tablespoons of dough each). I scoop the dough with an ice cream scoop to make the cookies uniform in size. The scoop is too big for the size of balls I want so I cut the scooped dough in half. Top each with a small piece of chopped date or coconut flakes, if desired.
Kathy's notes:
Coconut - I use unsweetened, desiccated coconut from Bulk Barrel. I only had 2 1/2 cups of coconut to use today and the cookies turned out fine.
Dates - I use Parnoush honey pitted dates from Food Basics. I soaked 1 cup of dates in about 1/2 cup of water and added the soak water to the cookies.
Almond Butter - I buy almond butter at Bulk Barrel. It is also available at grocery stores near the peanut butter.
Coconut Oil - I buy coconut oil from Bulk Barrel. It is also available at Health Food stores.
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