These vegan and refined sugar free coconut cookies are sweetened with dates and coconut blossom. They’re chewy and crispy and just super delicious!
A few months ago I saw these coookies at our local Aldi supermarket. I was really intrigued because they’re refined sugar free and had quite good ingredients. I got a few different kinds but didn’t like any except for the ones with coconut and cacao nibs. I just LOVE anything with coconut and cacao nibs.
They were, however, a bit too soft and crumbly for my taste so I decided to recreate them in a way that made them even better! So this is my version! Taste wise they’re actually super similar. I exchanged butter for coconut oil and regular flour for spelt flour for health purposes but otherwise stuck to the same ingredients. But mine are more crispy and chewy which is great!
My husband who also wasn’t mad about the texture of the other cookies, is in love with those. He loves to eat them while he’s working when he’s go no time for lunch and so do I. They’re kind of like an energy ball in cookie form seeing that they contain oats, dates, raisins and such. So so yummy!
In addition to dates, they’re also sweetened with coconut blossom syrup. I am obsessed with coconut blossom syrup at the moment and love the dark flavor of it so much!! Flavor-wise it comes closest to date syrup or molasses but there’s a deepness in the taste that makes it even better. If you haven’t tried it yet, please do yourself a favor and get some! Unlike honey, it is also actually vegan.
Don’t you just love it when you can snack on a cookie and it’s actually full of healthy ingredients?
Will you bake these cookies soon? Or how about my Healthy Pumpkin Spice Pulp Cookies?
Healthy Coconut Oat Cookies
These vegan and refined sugar free coconut cookies are sweetened with dates and coconut blossom. They're chewy and crispy and just super delicious!
Pre-heat oven to 180°C and line a baking tray with parchment paper.
Chop the dates.
Add to a blender together with the shredded coconut, cacao nibs, coconut oil, spelt flour, coconut blossom syrup, quick cooking oats, raisins, dates and almond meal. Or add it to a bowl and use a blender stick.
Mix everything together until it resembles a paste. I like using my blender stick for this but if your blender is strong, you can use that too. The mixture will be a sticky paste.
Use a tbsp or cookie scoop to get a uniform cookie size/ shape and add 14 cookies to the baking tray. If desired, shapem a little bit rounder once they're on the baking tray.
Bake at 180°C (356°F) for 15 minutes, then let cool off on a cooling rack. Store in an airtight container. Enjoy!