Toasted Coconut & Date Cookies (gluten free & vegan)

I was craving a sweet treat last night and as I rummaged through my pantry looking for cookie ingredients, I spotted coconut flakes. I've been on a coconut kick lately (maybe it's the warm weather) and wanted to incorporate them into my recipe. I also found some dates and thought that the sweetness of the dates would be a great compliment of the rich coconut flavor. The cookies were a total success! Not to mention, there aren't many aromas better than toasted coconut (yum!). I used brown rice flour, coconut palm sugar, extra virgin olive oil and flaxseed for a binder. They have the perfect amount of sweetness, a soft consistency and a nice crunch on top. Completely vegan and free of gluten, corn, dairy and eggs. My toddler approves, too! Happy baking!

---

Toasted Coconut & Date Cookies

• 1 tablespoon ground flaxseed

• 3 tablespoons warm water

• 1/2 cup extra virgin olive oil

• 1/4 cup sugar

• 1/2 cup coconut palm sugar

• 1 tablespoon pure maple syrup

• 3/4 cup chopped dates (I used Deglet Noor dates)

• 3/4 cup brown rice flour

• 1/2 cup coconut flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder (see recipe for Corn-Free Baking Powder)

• 1/4 teaspoon Himilayan salt

1. Preheat oven to 350°F and line a baking sheet with parchment paper (I like to use AirBake Natural cookie sheets).

2. Make a flax egg by mixing the ground flaxseed with warm water. Let sit for 10 minutes before mixing into batter.

3. In a medium sized mixing bowl, mix the olive oil, sugars, and maple syrup with a whisk until "creamed" together.

4. Add flax egg and beat just until combined.

5. Stir chopped dates into wet mixture.

6. Add the flours, baking soda, baking powder, and salt. Stir well to combine.

7. Use a round tablespoon measure to scoop cookie dough into small round balls and drop onto baking sheet, spaced about 1-2 inches apart.

8. Bake for 12 minutes until just about browned on the edges.

9. Remove from oven and allow to sit on the cookie sheet for 10-15 minutes before moving to a cooling rack (this helps the texture and keeps them from crumbling).