Soft, Chewy Coconut-Date Cookies

A delicious and relatively nutritious twist on a classic, chewy oatmeal cookie, but instead of raisins, these cookies have shredded coconut, soft, caramelly medjool dates, and walnuts. Credit to my mama, Kim, because these are really her delicious invention, which is why in our family we call them ‘Kimbo’s Oaties’. My version is gluten free and vegan, but you can easily make them with wheat flour, butter, and an egg, if you prefer. It’s fun to play with different versions of these too. You could add nut butter, seeds, shredded carrots or zucchini, or some fresh grated ginger and turmeric for an anti-inflammatory boost and some golden color.

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INGREDIENTS

• For the flax egg: 1 tablespoon flaxseed meal

• 1/2 cup (4 ounces or 115 grams) coconut oil, melted

• 2/3 cup coconut sugar

• 1/2 teaspoon vanilla extract

• 3/4 cup 1:1 gluten free flour (the kind with xantham gum included)

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon table salt

• 1 1/2 cups old-fashioned rolled oats

• 1/2 cup shredded coconut

• 1/2 cup chopped medjool dates

• 1/2 cup chopped nuts (I like walnut or pecan)

• Sea salt or Maldon salt

INSTRUCTIONS

Adapted from Smitten Kitchen’s Thick, Chewy Oatmeal Raisin Cookies

Yield: 24(ish) cookies

1. Preheat oven to 350°F.

2. Prepare flax egg: combine 1 tbsp flaxseed meal with 2.5 tbsp water. Let sit 5-10 mins until it thickens.

3. In a large bowl, whisk together melted coconut oil, coconut sugar, flax egg and vanilla until smooth.

4. In a separate bowl, whisk together gluten free flour, baking soda, cinnamon and salt.

5. Whisk dry ingredients into wet ingredients.

6. Mix in oats, chopped dates, shredded coconut and chopped nuts.

7. Optional: chill dough for a bit in the fridge before scooping for thicker cookies

8. Scoop and form 1.5 inch round cookies and place 2 inches apart on a parchment-lined baking sheet. Sprinkle a little sea salt or Maldon salt on top.

9. Bake for 10 to 12 mins, taking them out when golden at the edges but still a little undercooked-looking in the center.

10. Let them sit on the hot baking sheet for 5 mins before transferring to rack to cool.