Paleo coconut date cookies/energy bars

This week I baked two batches of cookies: one, a healthier-than-average chocolate chip cookie I loved. This is the other batch. It could possibly be appropriate to label “cookie” with quotes.

Don’t balk, though. I like the cookie. Really like it. A lot. It’s clean, it’s paleo, and it tastes just like what it’s made of, a pleasing meld of dates, coconut and banana. It makes for a great after-school snack, and I’m certain will make a super swap for an energy bar on the trails.

I used this recipe from Weelicious, and tweaked just slightly. Instead of using straight sesame seeds, I combined chia seeds, flax seeds, and sesame seeds. The result was that delicious, crunchy-chewy combination so many cookies delight in.

These are a healthy cookie, and as such they do taste like they’re healthy…but seriously in a seriously good way. But even if you’re not specifically seeking ‘healthy’, these breakfast/snack/trail fuel/bike fuel cookie bites may very well take you by surprise regardless.

Next time I make these, I will do one thing I will do differently. I’m going to double the recipe (to the quantities below), at least. I was skeptical to begin with that 5 dates could generously spread to 20 cookies, even with the magnanimous assistance of one banana. And they didn’t. I got  a mere 9 grown-up/”big kid” sized cookies. So unless you’re baking for Lilliputions,the updated amounts will probably work for you, too. Chances you’ll regret it are slim, promise.

Paleo coconut date cookies

Makes 18-20 cookies

Slightly adapted from Weelicious

  • 2 bananas, chopped
  • 10 medjool dates, pitted and roughly chopped
  • 1 cup unsweetened coconut flakes
  • 1/4 cup sesame seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds

*Or, try any combination for about 1/3 to 1/2 cup worth of chia, flax, and sesame seeds. Ground nuts would work great, too!

1. Preheat oven to 275° F.
2. Place all ingredients in the bowl of a food processor and pulse until smooth.
3. Using a tablespoon measure, form the dough into balls and then press down to form cookies.
4. Bake for 45-50 minutes or until golden and serve.

 

  1. Christina Gillen
    March 1, 2013

    Dates! (the more the better):) This recipe just might make me a chia seed taster, too.

  2. kristin o
    March 1, 2013

    Tried this today after a run and they are AWESOME. highly recommend!!
    I made the unhealthy version and put orange zest in-tasted really good. Not sure if it would be the same with Wendy’s version, but worth consideration.

    • Wendy McMillan
      March 4, 2013

      Your version sounds super awesome, Kristin! Next run, let’s make them post-run fuel. : )

  3. Susan
    March 5, 2015

    I just made these with a few tweaks to the recipe for some Paleo friends. I used tahini because I didn’t have sesame seeds. I used all chia because no flax. Added chopped apple because it looked like it needed it 🙂 Also added a couple big spoons of almond flour because the dough was too sticky (probably from the tahini). Also a spoon of coconut oil, some cardamom, cinnamon and vanilla.
    They are fantastic!!! The texture is very soft but I baked them for 45 minutes. They held their shape really well. Wish I could attach a photo. They are lovely.

    • Wendy McMillan
      March 6, 2015

      Susan, your version sounds fabulous!! I will have to try! Thank you! 🙂

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