Coconut Bliss Cookies
A quick and easy cookie that is not only delicious but healthy too.
Servings: 12 Cookies
Calories: 146kcal
Ingredients
- 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
Instructions
- 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.
Notes
There are 4 weight watcher points plus each.
Allergy-Friendly ~ Enjoy Life Semi-Sweet Chocolate Chips
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 210mg | Fiber: 3g | Sugar: 15g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg