Orange coconut cookies

These moist and slightly chewy cookies are a great snack to tuck into lunches. Get the kids to help roll and shape the cookies for a fun weekend activity.
by Emily Richards PH Ec.
112 cal Serves 12
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Three Orange coconut cookies on a white rectangle plate



  1. Step 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. Step 2

    Using a heaping tablespoon (15 mL) roll into a ball and shape into a 2 inch (5 cm) by 1/2 inch (1 cm) thick round. Place onto parchment paper lined baking sheet.
  3. Step 3

    Bake in 325 °F (170 °C) oven for about 20 minutes or until golden and firm. Let cool before eating.


  • Tip 1

    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.
  • Tip 2

    Sweet bite: If your kids are fans of chocolate you can omit pumpkin seeds and substitute 2 tbsp (25 mL) mini chocolate chips in these cookies.

Nutritional information

Per serving (1 portion)

2 g
2 mg
121 mg
Total fat
6 g
Saturated fat
2 g
0 mg
13 g
2 g
6 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.