Years ago I got turned onto Go Raw cookies. With only four ingredients and packed with toasty coconut and supersweet dates, they’re free of many of the most common allergy-causing foods. They inspired me to make a (hopefully) allergy-defying cookie of my own that, while not raw, is baked at a very low temperature, making it chewy on the inside and a delectable treat for almost anyone to enjoy. Did I mention that they’re also supereasy to make?
Once you taste these Cocodate Cookies I’ll bet you’ll always want to have a bunch within reach in the cookie jar, your kid’s lunch box—and in big bags in the freezer for everyone to enjoy!
1 large banana, chopped
5 large Medjool dates, pitted and roughly chopped (about ½ cup)
½ cup unsweetened coconut flakes
¼ cup sesame seeds
1. Preheat the oven to 275°F.
2. Place all the ingredients in the bowl of a food processor and pulse until smooth.
3. Using a small ice cream scoop or a 1 tablespoon measure, form the mixture into balls and place them on a parchment- or Silpat-lined baking sheet. Press down on the balls with the palm of your hand to form cookies.
4. Bake for 45 to 50 minutes, or until golden and dry to the touch.
5. Cool on a wire rack. They should be dry on the outside, but chewy on the inside.
TO FREEZE: After step 5, place the cookies on a baking sheet and freeze for 20 minutes. Remove, place in a ziplock bag and freeze up to 4 months.