These sugar-free, lower glycemic cookies are naturally sweetened with dates, making them a delicious and nutritious alternative to traditional baked goods. I started using dates and other fruits to sweeten baked goods for my toddler as we continue to limit added sugars in his diet. Dates are a perfect substitute because they not only provide natural sweetness but also come packed with fiber, antioxidants, and essential minerals like potassium and magnesium—supporting digestion, balanced energy levels, and overall health.
Ingredients
1 cup almond flour
1/3 cup coconut flour
1/3 cup tapioca starch
1/2 tsp baking soda
1/4 tsp salt
1 cup pitted dates, tightly packed (soak in hot water if needed to soften)
1/2 cup coconut oil or ghee
2 eggs
1 tsp vanilla extract
Optional Add-ins:
1 tsp cinnamon
1/3 cup dried cranberries, chocolate chips, raisins, or chopped nuts
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients (almond flour, coconut flour, tapioca starch, baking soda, salt) in a large bowl.
In a food processor or blender, combine dates, oil (or ghee), eggs, and vanilla extract. Blend until smooth.
Pour the wet mixture into the dry ingredients and stir until well combined. If using add-ins, mix them in at this stage.
Form the dough into 24 small balls and place them on the prepared baking sheet.
Using another small piece of parchment paper and a flat surface (such as the bottom of a measuring cup), press each ball down to about 1/2-inch thickness.
Bake for 10 minutes, then remove from the oven and let rest for 15 minutes before transferring to a cooling rack.
Nutrition Information (Per Cookie)
Calories: 100
Protein: 2g
Fat: 7.4g
Carbs: 7.8g
Fiber: 1.7g
Net Carbs: 6.1g
These cookies are a great option for kids and adults alike, offering a naturally sweet and satisfying treat without the need for added sugars. Enjoy!
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