2 Ingredient Coconut Date Cookies (Vegan, Oil-Free, GF)

5 from 7 votes

2 Ingredient Coconut Date Cookies (Vegan, Oil-Free, GF)

2 ingredient coconut date cookies are the perfect treat, any time of day! Easy to make, they're also oil-free, grain-free, gluten-free & vegan. They will satisfy your sweet tooth & power your day!

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: 2 ingredient dessert, 2 ingredient recipe, 2-ingredient cookies, gluten-free, grain-free, grain-free cookies, oil-free, vegan gluten-free oil-free grain-free cookies, vegan oil-free cookies, vegan oil-free grain-free cookies, wfpb, wfpb cookies, wfpb dessert

Servings: cookies (2-inch cookies)

Author: Camilla Saulsbury

Equipment

1 Large Baking Sheet (light in color, for even baking)

Ingredients

1 cup unsweetened shredded coconut (lightly packed; see notes)
1 cup pitted dates (packed cup, any variety of dates; see notes)
Optional: generous pinch of salt

US Customary - Metric

Instructions

Place the dates in a small mixing bowl. Add the boiling water and soak for 15 minutes. Drain through a mesh sieve or colander.
Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
Place the unsweetened coconut shreds in a food processor. Process until very finely chopped. Leave in the food processor bowl.
Add the drained, soaked dates (or soft Medjool dates) to the food processor with the coconut. Add salt, if desired. Process, stopping several times to scrape down the bowl, until the mixture comes together into a cookie dough that holds when pressed together.
Using a small cookie scoop or tablespoon (tbsp), scoop out eighteen equal portions of dough. Roll and press each portion into a ball.
Place the balls two inches (5 cm) apart on the prepared baking sheet. Flatten each ball into a circle (2 inches/5 cm in diameter, about 1/4 inch thick).
Bake in the preheated oven for 8 to 10 minutes until golden brown at the edges.
Remove from oven and cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack to cool completely (the cookies will firm up as they cool).

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Unsweetened Coconut Options: I use shredded coconut, but you can use any variety of unsweetened coconut, including large coconut shreds, coconut flakes (large flakes or small flakes), or desiccated coconut. Note that the volume may differ depending on the type of coconut product, so for accuracy, use a kitchen scale to measure the coconut.

Pitted Date Options: I use Noor dates because they are less expensive than Medjool dates. Use any whole pitted dates you prefer, or that are available. Note that if using soft Medjool dates, you can skip the soaking step (which is used to soften the dates).

Nutrition