Coconut Bliss Cookies are a healthy version of a cookie we all know very well. I think you are going to love this healthier version just as much as the original…and maybe even more!
It’s surprising how easy and fun these coconut bliss cookies are to make. Kids can help too, which in the end encourages healthy eating.
Above all, these cookies are delicious and that’s my favorite kind of recipe!
Eating Dates Is A Good Thing:
- Dates help protect the body from inflammation
- They are high in potassium
- A good source of fiber
- Satisfy our sweet tooth in a healthy way
For each cookie, there are 4 weight watcher points plus.
Coconut bliss cookies are perfect energy booster snacks; try one before a workout, in between meals when that hunger slump hits, and let kids have a naturally healthy extra special treat after school.
To Make Coconut Bliss Cookies You Will Need These 4 Ingredients:
- Pitted Medjool dates
- Unsweetened shredded coconut
- Semi-sweet or dark chocolate chips ~ I used allergy-friendly, Enjoy Life Semi-Sweet Chocolate Chips
- Coconut oil
I used a straw to make holes in the center of my disk-shaped cookies. You could make them in any shape you like. I think a square would be an easy option and leave out the hole.
Adding the chocolate drizzle was the fun part…I kind of went crazy with mine.
Store cookies in the refrigerator for up to one week. Store in the freezer for longer storage, but If you do freeze these cookies they will need to sit for 3-5 minutes before you can bite into one.
Coconut Bliss Cookies
- 9-10 pitted Medjool dates
- 1 cup unsweetened shredded coconut
- 1/2 cup semi-sweet or dark chocolate chips I used allergy-friendly Enjoy Life
- 1/2 tsp coconut oil
- Preheat oven to 400.
- Smooth out the shredded coconut on a baking sheet and bake for 5-10 minutes. Watch closely and toss a couple of times while baking so the coconut doesn't burn.
- In a food processor add dates and toasted coconut. Pulse until the mixture becomes a ball or "globs" together.
- Using about 1 Tbsp of dough, form a ball and flatten into a round shape. Punch a hole in the center using a straw or something similar in size.
- Place cookies on wax or parchment paper-lined baking sheet. Silicone liners will work too.
- Freeze cookies to firm them up.
- Combine coconut oil and chocolate in a small microwave-safe dish. Heat on 50% power stirring often until chocolate is melted and the mixture is smooth.
- Dip the bottom of the frozen cookie into the melted chocolate and return to the lined baking sheet.
- Drizzle more chocolate over the top in a zig-zag motion.
- Store cookies in the refrigerator for up to one week. Store in the freezer for longer storage.