Grain Free Date Cookies

Grain Free Date Cookies

*Preheat oven to 350 degrees

Makes about 24 cookies

2/3 Cup of Medjool Dates, pitted and diced

2/3 Cup of Pecans, finely chopped

1/3 Cup plus 2 Tablespoons of Coconut Butter (aka coconut manna)

3 Tablespoons of Coconut Oil

6 Tablespoons of Coconut Sugar

1/2 Cup of Full Fat Coconut Milk (I like Arroy-D)

2/3 Cup of Sweet Potato Flour

6 Tablespoons of Coconut Flour

1/2 teaspoon of Celtic Sea Salt

1 1/2 teaspoons of Ceylon Cinnamon

1/2 teaspoon of Dried Ginger

1 teaspoon of Vanilla 

2 Bars of Trader Joe’s Organic 72% Dark Belgian Chocolate 3.5 oz each

Cream the coconut butter, coconut oil, and coconut sugar together until fully incorporated. Add the coconut milk and beat, scraping down the bowl. Add the remaining dry ingredients and vanilla and mix well.

Using about 1-2 Tablespoons of dough, roll into a ball and flatten with fingers into a circle on parchment covered baking sheets. Bake for 12 minutes for soft cookies and 15 minutes for a crispier cookie.

Remove to cooling racks. Melt chocolate bars and drizzle each cookie. If you need them right away, you can quick set them by putting them on trays in the freezer for 10-15 minutes.