These cookies take me back in time! The texture and flavor is spot on. Let me know if you try them!
Ingredients: Makes 10-12
- 1 cup & 1 Tablespoon finely shredded coconut, unsweetened
- 1 cup medjool dates, pitted*
- 1/2 cup rolled oats
- pinch of sea salt
- 3/4 cup dark chocolate chips
- 2 Tablespoons organic soy milk
Directions:
- Preheat the oven to 350 degrees F. & line a baking sheet with parchment paper.
Spread the shredded coconut evenly on the parchment paper & bake until golden brown, 3-5 minutes. - Combine ONE CUP (save 1 Tablespoon) of shredded coconut, the dates, oats, & salt in a high speed blender like a vitamix or a food processor and blend until it is doughy and sticky between your fingers.
- Form into 10-12 discs. Use a straw to make a hole in each disc while pressing the sides together to keep the cookies intact. Freeze for 10 minutes.
- While they freeze, melt the chocolate chips in the microwave or by heating them on the stove on low with the soy milk.
- Remove cookies from the freezer and dip the bottoms in melted chocolate and lay them on parchment paper in a container they can freeze in again. Once all the cookies are dipped, drizzle the remaining chocolate on top. Sprinkle the saved toasted coconut on top and freeze again at least one hour but preferably overnight.
- Enjoy! I like to keep them stored on the freezer but you could store in the fridge as well.
*note: if your dates are hard, soak them in hot water before using them.
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