It seems like more kids have food allergies these days than ever before. It breaks my heart every time a mom tells me that her child can’t eat a certain type of food, be it dairy, gluten, nuts, eggs or more. As hard as it can be for kids with allergies to watch their friends enjoying foods that are of limits for them, it can be just as challenging for their concerned parents who are trying to come up with nutritious alternatives that their allergic kids actually want to eat.
Years ago I got turned onto Go Raw Cookies. With only four ingredients and packed with toasty coconut and super sweet dates, they’re free of many of the most common allergy-causing foods. They inspired me to make a (hopefully) allergy-defying cookie of my own which, while not raw, are cooked at a very low temperature making them chewy on the inside and a delectable treat for almost anyone to enjoy. Did I mention that they’re also super easy to make?
Once you taste these Cocodate Cookies I’ll bet you’ll wish that you double or even tripled the recipe because you’ll want to always have a bunch on hand in the cookie jar, your kid’s lunchbox, the car and in big bags in the freezer for everyone to enjoy!
Photo by Maren Caruso
- 1 banana, chopped
- 5 medjool dates, pitted and roughly chopped
- 1/2 cup unsweetened coconut flakes
- 1/4 cup sesame seeds
- Preheat oven to 275° F.
- Place all ingredients in the bowl of a food processor and pulse until smooth.
- Using a small ice cream scoop or 1 tablespoon measure, form the dough into balls on a baking sheet and then press down with the palm of your hand to form cookies.
- Bake for 45-50 minutes or until golden and serve.