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

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!

Healthy Two Ingredient Cookies

Here’s to minimalist cookies, especially ones that are so good, you would make them even if they had ten times as many ingredients. These 2 Ingredient Coconut Date Cookies are exactly that kind of recipe.

Dates deliver all-in-one caramel sweetness, and a tender texture, to the cookies. The natural fat in the unsweetened coconut lends crispness and a deep nutty, toasty flavor to every bite.

Recipe Benefits

• Made with 2 ingredients
• Vegan (egg-free, dairy-free)
• Grain-Free
• Gluten-free
• Nut-free (note: coconuts are drops, not nuts)
• Oil-free (e.g., no added coconut oil, vegan butter, or other added oils)
• Flourless (e.g., no oat flour, no gluten-free flour, no wheat flour)
• Ready in under 30 minutes
• 2 grams fiber per cookie (the complete nutrition information is in the recipe card)

Ingredients for the Cookie Recipe

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Unsweetened shredded coconut: 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.
• Whole pitted dates: 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).

You will also need some very hot or boiling water to soak the dates. I use filtered tap water. I like to add a pinch of salt, to enhance the sweetness of the cookies, but it is optional.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Soak the Dates

Place the dates in a small mixing bowl. Cover with boiling water. Let soak for 15 minutes until plumped up, then drained through a mesh sieve or colander.

Step Two: Preheat Oven and Prepare Pan

Preheat oven to 350F (180C). Line a large baking sheet / baking tray with parchment paper or a silicone baking mat.

Step Three: Finely Chop Coconut

Place the unsweetened coconut shreds in a food processor. Process until very finely chopped. Leave in the food processor bowl.

Step Four: Add the Dates

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 is sticky, cohesive, and holds when pressed together.

Step Five: Portion and Shape the Cookies

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).

Step Six: Bake

Bake the cookies for 8 to 10 minutes until golden brown at the edges.

Step Seven: Cool the Cookies

Remove from oven and cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack on the kitchen counter to cool completely (they will firm up as they cool).

Taste & Texture of 2 Ingredient Coconut Date Cookies

The cookie texture is firm, with a slightly chewy texture, and crisp edges. The flavor is gently sweet caramel (the dates) and toasty, nutty coconut. They are not too sweet, so enjoy as a healthy snack or dessert.

Cooking Tips for Success

• Weigh Ingredients: For consistent results every time, use a digital kitchen scale to weigh the dates and coconut.
• Use Light-Colored Baking Sheets: Dark baking sheets and cookies do not play well together. The former overly darken or burn the bottoms of cookies. For best results, use heavy, light colored metal baking sheets.
• Line Baking Sheets with Parchment Paper: Parchment paper is a miracle product for baking. It promotes even baking, prevents sticking, makes it easy to remove items like cookies, and turns cleaning up into an extra-easy task. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
• Check Cookies at the Minimum Baking Time: Begin checking the cookies for doneness at the earliest suggested baking time. The cookies are done when they are just barely set. Bake for a minute at a time longer, as needed, if they are not done at the first check.

Flavor Variations

Consider adding the following to the coconut date dough:

• Dried spices: Add about 1/8 to 1/4 teaspoon/tsp, such as cinnamon, ginger, cardamom or nutmeg
• Extracts: Add 1/2 teaspoon of almond extract, orange extract, or vanilla extract.
• Freshly grated citrus zest: Add 1 to 2 teaspoons of freshly grated orange zest, lemon zest, or lime zest.
• Chocolate: Add 2 to 3 tablespoons of cacao nibs along with the dates (so that the nibs get chopped). Or pulse 2 to 4 tablespoons of chopped dark chocolate or dark chocolate chips into the cookie dough. Alternatively, drizzle melted chocolate on top of the cookies, or dip the cookies in melted dark chocolate.

FAQ

• What is the best way to store the 2 Ingredient Coconut Date Cookies? 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. 
• Is there an alternative to using dates? You should be able to substitute an equal weight of other moist, dried fruits, such as dried apricots, dried cranberries, or raisins, in place of the dates.
• Can I use ripe bananas in place of the dates? I recommend that you follow my 2 Ingredient Coconut Banana Cookies to use bananas as the sweetener.
• Can I use maple syrup in place of the dates? No. The dates provide structure as well as sweetness to the recipe. Liquid sweeteners, such as maple syrup or agave nectar, will not work as ingredient swaps.
• Can I use a blender instead of a food processor? Yes, that should work fine.
• Can I swap nuts (such as almond flour, almond meal, or very finely chopped pecans) for the coconut? Likely yes. I have not tested it the recipe with nuts.

Happy baking, I hope you love these minimal ingredients cookies! If you try the recipe, I would love to see it. Tag #powerhungrycamilla on instagram or @camillacooks on Pinterest.

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