These cookies are soft, delicious, and absolutely divine! Made with just two simple ingredients, they’re incredibly easy to prepare—no eggs, nuts, flour, butter, oil, or refined sugar needed.
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Recipe detail
- Taste: These cookies have a naturally sweet, rich flavor that’s simple yet satisfying. They’re not overly sugary, just perfectly sweetened by their two main ingredients.
- Texture: The texture is soft and slightly chewy, with a melt-in-your-mouth quality. They're light, not dense.
- Time: The entire process takes about 10-15 minutes! You’ll need only a few minutes to mix, and then just bake for a few minutes until golden.
- Ease: These cookies are incredibly easy to make. No complex steps or fancy ingredients required—just two simple items, and you’ll have a tasty treat in no time. Perfect for beginners or anyone short on time!
Ingredients
- Dates: Use soft, moist dates like Medjool for the best texture and natural sweetness. Make sure to remove the pits before using, and be sure to measure them properly for the right consistency.
- Coconut: I recommend using unsweetened, shredded or desiccated coconut for this recipe. It adds a lovely, natural coconut flavor without any added sugars.
See recipe card below for all ingredients and measurements.
Add-Ons (Optional):
- Pinch of Salt: A small pinch of salt can enhance the natural sweetness of the dates and coconut, balancing the flavors and making them even more delicious.
- Vanilla Extract: A splash of vanilla extract can add a warm, aromatic flavor to your cookies.
- Cocoa Powder: If you’re craving chocolate, try adding a tablespoon of unsweetened cocoa powder for a rich, chocolaty twist.
How to make healthy cookies
- Prepare the Dates:
Start by removing the pits from the dates. Slice them open and discard the pits. Then, measure out the required amount of dates. - Blend the Ingredients:
Add the pitted dates and the shredded coconut into a blender or food processor. Blend on high speed until the mixture is smooth and creamy. Be sure to blend well so that no date lumps remain—aim for a dough-like consistency. - Check Consistency:
If the mixture seems too thick or dry, you can add a tiny splash of water to help it blend, but don’t add too much. - Shape and Bake:
Once the mixture is smooth, you can proceed to shape the dough into small cookies and bake according to your recipe instructions.
Recipe tips
- Use Soft Dates: Make sure to use soft, moist dates like Medjool for the best texture. If your dates are too dry, soak them in warm water for about 10 minutes to soften before blending.
- Blend Until Smooth: Blend the dates and coconut until the mixture is completely smooth—no lumps! This ensures a consistent texture for your cookies.
- Measure Accurately: Make sure to measure both the dates and coconut to maintain the right dough consistency.
- Consistency Check: If the mixture is too sticky, add a bit more coconut. If it’s too dry, add a tiny bit of water to bring it together.
- Don't Over-Bake: These cookies bake quickly. Keep an eye on them to avoid overbaking—just golden edges are perfect!
- Cool Before Storing: Let the cookies cool completely before storing them. They’ll firm up a bit as they cool.
Faqs
Can I use any type of dates?
It’s best to use soft, moist dates like Medjool. If you only have dried dates, soak them in warm water for 10 minutes to soften them before using.
What can I substitute for coconut?
If you're not a fan of coconut, you can try using oats or ground almonds, but the texture and flavor will change.
How long do these cookies last?
These cookies will stay fresh for about 3-4 days at room temperature in an airtight container, or up to a week if refrigerated.
Recipe video
📖 Recipe
2 Ingredients Healthy Cookies ( No Flour, Eggs, or Nuts)
These healthy cookies are made with just 2 ingredients and don't require any eggs, flour, nuts, or refined sugar.
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Servings: 12 cookies
Ingredients
- 1 cup (120g) medjool dates, pitted
- 1 ½ cup (120g) unsweetened shredded coconut
Instructions
- Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Remove the pits from the dates and discard. Then, measure out the required amount of dates.
- Add the pitted dates and the shredded coconut into a blender or food processor. Blend on high speed until the mixture is smooth. Be sure to blend well so that no date lumps remain—aim for a dough-like consistency.
- If the mixture seems too thick or dry, you can add a tiny splash of water to help it blend, but don’t add too much.
- Scoop out the dough and roll into small balls or flatten them into cookie shapes. Place them onto the prepared cookie sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Use Soft Dates: Make sure to use soft, moist dates like Medjool for the best texture. If your dates are too dry, soak them in warm water for about 10 minutes to soften before blending.
- Blend Until Smooth: Blend the dates and coconut until the mixture is completely smooth—no lumps! This ensures a consistent texture for your cookies.
- Measure Accurately: Make sure to measure both the dates and coconut to maintain the right dough consistency.
- Consistency Check: If the mixture is too sticky, add a bit more coconut. If it’s too dry, add a tiny bit of water to bring it together.
- Don't Over-Bake: These cookies bake quickly. Keep an eye on them to avoid overbaking—just golden edges are perfect!
- Cool Before Storing: Let the cookies cool completely before storing them. They’ll firm up a bit as they cool.
