CocoMound Cookies

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A little reminiscent of a macaroon, these cookies are made from yummy healthy ingredients. For a delicious end product, you will need to use TINY dried date pieces. I realize these are not available everywhere, and that is why I have not shared this recipe sooner; however, it seems a shame to miss out on a fun treat! So, if you do not have tiny date pieces where you live, maybe you could chop some larger date pieces up until they are about 1/8th to a scant 1/4th” in size, or get your health-food market to order them for you. They can be used in so many ways, not the least of which is your morning cereal!

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They can be left mounded from the scoop-release, or you can flatten the top with a glass, but do not make them as thin as a regular cookie as you want them to remain moist in the middle even though the outside should be crispy and getting brown.

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CocoMound Cookies

Servings – 2 1/2 dozen
Prep Time – 20 minutes
Cook Time – 12-15 minutes
Ingredients:

Dry:

2 cups unsweetened macaroon coconut

1 1/3 cups TINY dried date pieces

3/4 cup chocolate or carob chips–preferably mini chips or chop smaller

1/3 cup whole-wheat pastry flour–oat flour  for GF

3/4 cup chopped walnuts

3 tbsp dry quick oats

1/4 tsp salt

Wet:

1/3 cup orange juice

1/3 cup peanut butter

1/3 cup maple syrup

1 tbsp water

1 tsp vanilla

 

 

Instructions:
  1. Preheat oven to 350 degrees.
  2. Combine all the dry ingredients in a mixing bowl.
  3. Mix together all the wet ingredients until well blended, and combine with the dry.
  4. Prepare a cookie sheet with non-stick spray, silicone, or parchment.
  5. Scoop onto a parchment-lined cookie sheet in walnut-sized mounds.  Be sure and press the dough into your scoop until it is solid or they will fall apart when you release them onto the parchment.
  6. Bake at 350 degrees for 14-15 minutes.  They should be browning on the outside and moist on the inside.
Notes:

If you would like them to be flat, press them down with the bottom of a glass that has been pressed into some unrefined cane sugar.  It will help them sparkle and keep the glass from sticking to the cookie.  Keep them rather thick so they don’t dry out in baking, about 5/8″.