Sweet Sensations

Orange Coconut Cookies

Enjoy a taste of summer, any time of year.

Recipe overview

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

Carbohydrates
13 g/serving

Vegetarian

Ingredients

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

Directions

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.
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.
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.