This one goes out to my mom.
These are her favorite cookies, and who could blame her. They are soft and doughy yet have structure and substance. They are sweet and feel indulgent, but are created out of wholesome ingredients. The way the coconut, walnut, and dates combine: a masterpiece of flavor. We polished a batch off in just two days. That’s right, two women, one dozen cookies, and two days. It’s a good thing they’re healthy.
These guys are gluten free, vegan, refined sugar free, and raw. They are incredibly quick and easy to whip up, and they come in two versions: the traditional coconut walnut cookie, or a chocolate coconut version <– my favorite. The traditional cookie is delectable, but add in some chocolate notes and they are a home run. I toasted my cocoa nibs first, but if you want to keep the cookies raw, just omit this step. I love toasting cocoa nibs to bring out their chocolaty fragrance and eliminate their bitter quality, but it is totally up to you!
- 1/2 cup unsweetened flaked coconut
- 1 cup walnuts
- 2/3 cup pitted dates
- 1/8 teaspoon sea salt
- Combine all ingredients in the bowl of a food processor fitted with a steel blade. Process until the mixture is a fine meal. You will know it is ready when you pinch it together between your hands and it holds its shape.
- Using a two tablespoon measure, shape the dough into cookies. With the tines of a fork, press down on each cookie to form a crisscross pattern. Enjoy.
To make the chocolate version simply add 1/4 cup toasted cocoa nibs to the food processor in step one. Proceed with the rest of the recipe as usual.