RECIPE: SUPER EASY Coconut Cookies

30 September 2019

From best selling author, Tania Hubbard, these school-friendly cookies are packed with goodness and taste amaze!

Stacked with protein and fibre, and super easy and quick to make, they’re a family favourite, offering affordable eating with just a handful of ingredients.


Makes three dozen biscuits

  • 1 cup dried dates
  • 1 cup of boiling water
  • 4 tablespoons of ground flax seeds
  • 1/4 cup of coconut oil (or olive oil)
  • 1/2 cup coconut flour
  • 2 teaspoons cinnamon
  • Pinch of salt
  • 1 teaspoon of bi-carb (baking soda)

If you like, you can add some chocolate buttons to the mix also.


1. Preheat the oven to 180C.

2. Line a flat baking tray with non-stick baking paper.

3. Using your food processor, blend down the dates, flax seed meal, coconut flour, cinnamon, salt and the bi-carb until the dates are finely chopped.

4. Tip the mixture into a mixing bowl, and quickly add boiling water and oil (coconut or olive).

5. Using a fork, combine into a dough.

6. Let the mix sit to firm-up for 10 minutes.

7. Roll into walnut size balls, place on a baking tray and flatten with a fork.

8. Bake for 25 minutes, cool and enjoy!

What’s your favourite family biscuit?

For more yummies, check out our popular caramel and peanut butter fudge, our easy no-bake energy bars and our freezable chocolate chip slice.

*Recipe provided by Tania Hubbard.

Written by

Kids on the Coast/Kids in the City
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