It’s cookie time! These fluffy and moist baobab & date cookies will tickle your palette and satisfy your sweet tooth – in a healthy manner. With extra virgin coconut oil, baobab, honey and almond you get loaded with antioxidants, good fatty acids, protein and fibre. They’re gluten and dairy-free and you can make them vegan by substituting honey with agave, stevia or other syrup.

Baobab & Date Cookies

Baobab & Date Cookies


  • 3 Tbsp of Baobab powder
  • 100 ml of water
  • 4 Tbsp of extra virgin coconut oil
  • 200 grams of dates (Medjool if possible)
  • 50 ml runny honey
  • 82 g of almond flour
  • 51 g of corn flour
  • 1 tsp of baking powder


Bring the water to boil, add the dates and extra virgin coconut oil and reduce the heat. Let the mixture simmer while stirring occasionally until the dates have softened. Once softened mash the dates

Cooking the dates

Cooking the dates

Add honey to the date mixture. Mix the dried ingredients together, pour the date mixture into the bowl and mix together with a spatula or wooden spoon.

When you’ve reached the right consistency – thick but smooth – scoop roughly 1-2 table spoons of dough and place onto a baking tray covered with grease proof paper. Leave some centimetres of space between each cookie.You should get about a dozen cookies from your batch. If you want them bigger, go ahead!

The right texture

The right texture

Bake in the centre of the oven at approx. 175 ºC for about 10-15 minutes or until the cookies start to turn golden and they’re no longer mushy inside. You can test this by sticking a tooth pick into a cookie – if it comes out clean, your delicious treats are done.

Hanne, Erik and Rob

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