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Who doesn’t like cookies? I mean, really, if you don’t like cookies what is wrong with you? Okay, it may not be everyone’s favorite dessert, but who says no to cookies? That’s what I thought.

So I was originally going to call these AIP Oatmeal Raisin Cookies, which they definitely could be, but I used dates so they obviously ended up not being so raisin-y. BUT, you could definitely use raisins instead of dates and they would resemble a grain free version of the classic oatmeal raisin. I happen to love a good oatmeal raisin cookie (yes I love a good chocolate chip cookie, too). I very much miss oats, but my body does not.

Let’s get on to the recipe shall we?

AIP Coconut Date Cookies

Makes 12

Ingredients:

-1/2 cup cassava flour

-1/4 cup tiger nut flour

-1/4 cup coconut flour

-1 tsp. cinnamon

-1/2 tsp. baking soda

-1/2 tsp. cream of tartar

-1/4 tsp salt

-1/2 cup softened coconut oil

-1/4 cup maple syrup

-1/2 a medium mashed banana (about 1/4 cup)

-1 tsp. vanilla extract

-1/3 cup coconut flakes

-1/3 cup chopped dates or raisins

Preheat oven to 350 F.

Whisk all your dry ingredients together in a small bowl, making sure there are no lumps.

Use a mixer to whip the coconut oil, syrup, banana, and vanilla extract together in a large bowl until light and fluffy.

Mix the dry ingredients into the wet ingredients then fold in your coconut flakes and dates/raisins.

Drop tablespoon fulls of dough on a parchment lined baking sheet and press down gently. The cookies won’t spread much so flatten them as much as you like (I like mine to be probably about 1/4-1/2 inch thick). You should get about 12 cookies.

Bake for 18 minutes, until just beginning to golden around the edges. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.

These store for up to a week in an airtight container. I think they store best in the fridge and then pull some out about an hour before eating to bring to room temperature.