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Orange Coconut Cookies

Enjoy a taste of summer, any time of year.

Recipe overview

Orange Coconut Cookies
Developed by Emily Richards (PH Ec.)
12 servings
30 minutes
(prep: 10 mins / bake: 20 mins)
  • Calories  112
  • Carbs  13 g
  • Sugar  6 g
  • Fibre  2 g

Time Required
30 mins

Carbohydrate-rich food

13 g/serving



  • 1 cup (250 mL) large flake oats
  • ¾ cup (175 mL) chopped and pitted Medjool dates
  • ⅓ cup (75 mL) unsweetened coconut
  • 3 tbsp (45 mL) hulled pumpkin seeds
  • 3 tbsp (45 mL) canola oil
  • ½ tsp (2 mL) grated orange rind
12 servings
30 minutes
(prep: 10 mins / bake: 20 mins)
  • Calories 112
  • Carbs 13 g
  • Sugar 6 g
  • Fibre 2 g


  1. In a food processor, pulse together oats, dates and coconut until dates are broken up and mixture sticks together. Remove to a bowl and stir in pumpkin seeds, oil and orange rind until well combined.
  2. Using a heaping tablespoon (15 mL) roll into a ball and shape into a 2 inch (5 cm) by ½ inch (1 cm) thick round. Place onto parchment paper lined baking sheet.
  3. Bake in 325°F (170°F) oven for about 20 minutes or until golden and firm. Let cool before eating.

Tip: Store at room temperature to keep the cookies slightly crisp on the outside. For a chewier and soft cookie, refrigerate in a resealable bag or container.

Nutritional Info

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