These cookies are the perfect quick treat—simple, healthy, and packed with natural sweetness. With only two ingredients, they’re naturally gluten-free, nut-free, and contain no added sugars. Medjool dates provide the sweetness, while shredded coconut adds a lovely texture and richness. You won’t believe how easy it is to make these chewy, satisfying cookies. Whether you’re craving a sweet snack or need something to satisfy your dessert craving, these cookies hit the spot.
The best part? They’re incredibly versatile. You can make them in minutes, and with no need for flour or fancy ingredients, they’re as fuss-free as it gets. These cookies are accidentally vegan, and they’re the perfect treat for anyone looking for something simple, wholesome, and utterly delicious. Let them cool, and you’ll have a chewy, coconut-packed bite that’s sweetened by nature.
Perfect for those on-the-go, this recipe is a keeper for anyone who loves minimal ingredients and maximum flavour.
Tips
- I have used soft medjool dates: these are larger and much softer than regular dates so they will be much easier to blend and obtain a smooth consistency. If you are using regular dates, soak them in warm water for 30 minutes prior making the recipe and then drain them well to remove the excess water.
- For all my recipes, I always remove the stone first and then weigh the dates — so the grams given are for dates without the stone.
- Once the cookies are out of the oven, they’ll be very tender. I know it’s hard to resist, but let them cool down completely before enjoying them. As they cool, they’ll firm up and develop the perfect cookie consistency.
Storage
Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, you can keep them in the fridge for up to a week.
They also freeze well — just place them in a sealed container or freezer bag and freeze for up to 2 months. Let them defrost at room temperature when ready to enjoy.
More 2-Ingredients Recipes
2-Ingredient Healthy Coconut Cookies
Ingredients
- 120 g shredded coconut
- 120 g soft medjool dates stone removed
Optional
- pinch of salt
Instructions
- Add the ingredients to a food processor and blitz until well combined.
- Take a tablespoon of the mixture and shape it into a cookie. Repeat with the remaining dough.
- Arrange the cookies on a baking tray lined with baking paper.
- Bake at 160°C for 12 minutes.
- Once out of the oven, the cookies will be very soft. Let them cool completely before enjoying.