Coconut Cream and Date Cookies – #FillTheCookieJar

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

So aside from the cookies that I sampled tonight, I’ve been clean eating all week and it feels so wonderful to my body. And with inspiration from little ingredients throughout the week I used my coconut milk, flaked coconut and sweet dates and concocted a rich coconut cream cookie that dazzled my kids taste buds.

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

My finicky shark love the vanilla and coconut flavors of the cookie and my youngest baby love the soft fluffiness of the cookie. While my oldest and youngest sons just loved them.

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark
So here is my recipe for August’s Fill the Cookie Jar where Cynthia of Feeding Big gives fellow bloggers a chance to share cookie recipes. I hope you enjoy this cookie swap as I much as I enjoyed developing this recipe!

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

Coconut Cream and Date Cookies – #FillTheCookieJar

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 40

Per Serving 116 calories

Fat 6 g

Carbs 15 g

Protein 1 g

40


Coconut Cream and Date Cookies – #FillTheCookieJar

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cups flour
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cream of tartar
  • 1 tsp cardamom
  • 1/2 tsp ginger
  • 3 eggs
  • 1 tsp vanilla
  • 1/3 cup coconut milk
  • 1/2 cup dates, chopped
  • 1/2 cup sweetened flaked coconut

Instructions

  1. Preheat oven to 375F.
  2. In a stand mixer, cream together 1 cup butter that has been softened slightly with the sugars and beat until fluffy.
  3. Add eggs one at a time beating, after each addition, followed by the vanilla. Mix well.
  4. In a medium, bowl whisk together the flour, coconut flour, baking soda, salt, cream of tartar and spices. With the mixture running on low, slowly add in the dry mixture.
  5. Add the chopped dates and coconut and stream in the coconut cream, mixing gently until combined.
  6. Drop by rounded teaspoons full on an ungreased baking sheet and bake for 8 to 12 minutes until lightly golden brown.
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