Sugar-Free Coconut Cookies
How do you make sugar-free coconut and oat cookies?
Grind oats into flour and hydrate the dates. Blend the dates with ripe banana until creamy, then mix with coconut oil, oat flour, and shredded coconut. Spread the dough in a square pan and bake at 180°C for 30 minutes. Let cool before cutting into bars or squares.
I love these cookies because they satisfy your craving for something sweet in a very healthy way, with no added sugars or sweeteners. I have made them in both versions, with dates and with figs, and both are exquisite; I invite you to make them as soon as possible.
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Servings: For approx. 20 cookies
Ingredients
- 1 very ripe banana
- 100 g ground desiccated coconut
- 2 tablespoons melted coconut oil (approx. 15 g)
- 80 g dried dates or figs
- 35 g whole rolled oats
Instructions
Start by soaking the dates or figs in a bowl with warm water for at least 10-15 minutes to hydrate them.
Meanwhile, place the oats in a chopper or blender and grind them until they form a flour.
Once the dates or figs are hydrated, place them in a blender or blend them with an immersion blender together with the banana until you obtain a smooth cream.
Preheat the oven to 180°C (350°F). Transfer the cream to a medium bowl, pour in the melted coconut oil, and stir well.
Add the oat flour and desiccated coconut. Mix well until you obtain a smooth mixture.
Take a 20×20 cm square pan, line it with parchment paper, and spread the dough evenly.
Bake in a preheated oven at 180°C (350°F) for 30 minutes, or a little less, until it looks nicely golden. Remove from the oven, unmold, and let cool completely. Once cold, cut into your preferred size; for medium cookies, you will get about 20.
Enjoy them as an afternoon sweet treat with your favorite drink, or for a super indulgent and healthy breakfast. Note: We can double or triple the recipe; simply use a larger pan, either square or rectangular.
Enjoy your meal!
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- 1 very ripe banana
- 100 g ground desiccated coconut
- 2 tablespoons melted coconut oil (approx. 15 g)
- 80 g dried dates or figs
- 35 g whole rolled oats