Gluten-Free Coconut Cookies
These gluten-free breakfast cookies are protein-packed, chewy, sweet, delicious and addictive. Ready for your tummy in 15 minutes!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 12 servings (2 cookies)
Calories: 336kcal
- 2 cups walnuts
- 1 cup dates pitted and chopped
- 2-3 cups flaked coconut
- 1 cup brown sugar packed
- 2 eggs
Preheat oven to 350 degrees F (175 degrees C).
Grind nuts and dates in food processor or blender. Grind until you achieve a fine meal consistency. The released oils will help the cookie batter hold together.
Mix 1-½ cup coconut and remaining ingredients.
Scoop up in tablespoons (if you have a kitchen scale it helps to weigh each scoop in order to get evenly-sized cookies. I weighed mine at 1 ounce each). Shape into balls and roll in coconut. You may need to add coconut.
Bake on cookie sheet lined with parchment paper. Cookies are done with the coconut has an amber color, about 10-15 minutes.Enjoy!
Calories: 336kcal | Carbohydrates: 33g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 21mg | Potassium: 278mg | Fiber: 5g | Sugar: 27g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg