Gluten Free, No Bake Chocolate Coconut Cookies

25 Sep

I’ve made some variation of these cookies several times.  It’s basically a mix of nuts, cocoa, coconut, nut butter, dates, honey or other sweetener, and sometimes other types of dried fruit.  I’ve used different mixes of nuts and seeds, including almonds, walnuts, cashews, and sunflower seeds.  The constant is the cocoa, dates, and coconut.  The rest is flexible.  Nut butters I’ve used include tahini (made from sesame seeds), peanut butter, and almond butter.  Different sweeteners I’ve used include honey and brown rice syrup.  You need a food processor for this recipe in order to get everything to a sticky consistency that will form cookie balls.


About 6 large pitted dates

1/2 cup raisins

1 cup mixed nuts (this time I used almonds and walnuts)

1/3 cup almond butter

3 T tahini

1/2 cup shredded unsweetened coconut, and another 1/2 cup for coating the finished cookies

1/3 cup cocoa

1/4 cup brown rice syrup


First, process the dates, raisins, and nuts until well combined, like the picture below:

Next, add all the other ingredients, except a 1/2 cup of coconut.

Process everything together until well combined.

Next, remove the mixture from the food processor.  Place the coconut on a saucer or plate.  Form the mixture into equally sized cookie balls, and roll each in the coconut.  Set aside on another plate until you’re out of dough.  Store in the refrigerator or freezer in a bag or storage container.  I eat these straight out of the freezer.  The sugar from the brown rice syrup and the dates keeps these cookies from freezing hard.


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