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.
Three Orange coconut cookies on a white rectangle plate
12 servings / 30 min

Prep 10 min / Cook 20 min

  • 1 cup (250 mL) large flake oats
  • 3/4 cup (175 mL) chopped and pitted medjool dates
  • 1/3 cup (75 mL) unsweetened coconut
  • 3 tbsp (45 mL) hulled pumpkin seeds
  • 3 tbsp (45 mL) canola oil
  • 1/2 tsp (2 mL) grated orange rind
  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 1/2 inch (1 cm) thick round. Place onto parchment paper lined baking sheet.
  3. Bake in 325 °F (170 °C) 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.

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 info per serving
  • Calories 112
  • Protein 2 g
  • Total Fat 6 g
    Saturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 13 g
    Fibre 2 g
    Total sugar 6 g
    Added sugar 0 g
  • Sodium 2 mg
  • Potassium 121 mg

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