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.
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!
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.