Coconut and Date Cookies2013-10-22
- Course: Snack
- Yield : 24 biscuits
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
These new coconut and date cookies are the result of a recent pantry clear out. Harry and his little playdate were very impressed. The cookies freeze well so are perfect for lunch boxes or taking out and about.
Harry’s new favourite word is “coooookie”.
Nutrition Note: Rolled oats are a great addition to baked goods. They add texture, fibre and protein and are low in salt, plus they have a low glycaemic index (GI) providing a sustained energy for busy little bodies.
More wonderful snacks for toddlers can be found in our Finger Foodie eBook, or in our hard copy books How to Raise a Healthy, Happy Eater from Baby to School Age or Boosting Your Basics.
- 1 cup pitted dates, roughly chopped
- 1/4 cup rolled oats
- 3 Tbsp wholemeal plain flour
- 1/2 cup desiccated or shredded coconut
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ ripe banana
- 1 tbsp coconut oil
- 1 tbsp brown sugar or golden syrup (optional)
- 1/4 cup milk
Preheat oven to 180°C. Line 2 baking trays with oven proof paper.
Place all ingredients (except milk) in your food processor and blend to combine. Place mixture in a bowl. -
Stir through the milk until a moist batter forms. -
Roll teaspoon sized balls, place on the baking tray and flatten gently. -
Bake for 12 - 15 minutes. Cool. -
Store cookies in the refrigerator or freeze separately. -
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