Mini Lemon Coconut Cookies contain just 3 ingredients, have no added sugar, and they’re the perfect no-bake treat when you’re looking for a healthy snack full of natural sweetness and nutritious ingredients!
Remember when you were little and your mom told you not to eat raw cookie dough?
Well, normally I’m not one to go against any mother’s wishes, but in the case of these Mini Lemon Coconut Cookies, you can toss that loving piece of motherly advice right out the window and call yourself a rebel. I promise not to tell! 🙂
Because these cookies I’m sharing today are not only no-bake cookies; they’re also full of raw, unadulterated ingredients and are packed with nutrition! Meaning, these cookies are like eating raw cookie dough, only better because they have no eggs, sugar, or ingredients you can’t pronounce. And any cookie dough that I can enjoy without worry is one I’m all for.
What about you? 🙂
Plus, I gotta say… the coconut and lemon flavor in recipes is way underrated.
Or am I the only one who just loves it?
I’ve created coconut lemon oatmeal and a grain-free lemon coconut porridge which are both really good, and I have always loved the lemon flavored Larabar, although it doesn’t have coconut like these cookies do. And coconut just makes anything better if you ask me!
But why stop at oatmeal and grain-free porridge?
Coconut and lemon is the perfect blend of flavors, especially for this time of year! It’s the perfect mix of light and refreshing (thanks to the lemon) and subtly sweet and indulgent (thanks to the coconut).
Coconut is also technically a fruit, so this Mini Lemon Coconut Cookie recipe is great to make if you have a nut allergy or intolerance, or if you just love coconut as much as I do. Plus, coconut is full of fiber and healthy, plant-based fats that are great for sustaining blood sugar levels and enhancing satiety.
Fun fact: Did you know using lemon in recipes can help bring the natural sweetness of other ingredients even more? It sounds strange because lemon is a sour fruit, but it’s true. Try it!
Lemon also helps round out the flavor of these cookies so they’re not overly sweet but instead, they’re perfectly balanced and so refreshing.
Another great thing about these cookies is that you can whip them up in just minutes. Once you have the ingredients, it’s just a matter of mixing them together, rolling the dough into mini cookies, and letting them set in the fridge a bit to firm up.
Now, let’s talk about the 3 ingredients you need to make these cookies…
All you need to make Mini Lemon Coconut Cookies are…
Raw Medjool Dates which have an amazing, almost caramel-like flavor and a wonderful natural sweetness. I used pitted, Medjool dates by Natural Delights – the best out there! You can find these in the produce department in your supermarket. I buy mine at Walmart and can usually find them located on the bin with the dried fruits and nuts in the produce section. (Not a sponsored post, by the way; I just love this brand and I’m picky when it comes to my fruit!)
Unsweetened, finely shredded coconut – I love Let’s Do Organic Unsweetened Shredded Coconut – Reduced Fat version just because it’s a much finer shred of coconut than regular coconut shreds, although the only ingredient in this product is coconut so don’t let the reduced fat label scare you. These tiny shreds simply work well in no-bake cookies and add a nice tender texture to recipes without being too chewy. However, you could really use any variety of unsweetened shredded coconut; I just thought I’d share my two cents about that!
The juice from 1/4 of a lemon (about 1 tablespoon of lemon juice)
And that’s it!
Date Variety Tips and Nutrition Facts:
I definitely suggest using the larger, Medjool variety of dates, not the smaller pitted deglet noor variety. Deglet noor dates are tiny and just don’t have the same flavor or texture. I don’t find them as helpful in creating a sticky, gooey texture in recipes which you need for these cookies. So go with the Medjool variety whenever possible.
I also prefer to buy the pitted variety of Medjool dates since you don’t have to pick out the pits before using them. This makes cookie-making super quick and easy! 🙂
Speaking of dates, although they are a rich source of natural sugars, they’re also packed with nutrition. They have more potassium than a banana, are full of magnesium, manganese, and other trace minerals that support bone, digestive, and heart health along with blood pressure levels. They’re also a good source of fiber and low in fat making them great for people with heart disease or those looking to watch their fat intake for other health purposes.
The point is, your body knows the difference between the sugars in fruit (a whole food) and the sugars in added sugars (which are extracted from foods such as sugars and syrups), even when it comes to the high sugar content of dates. I personally tolerate dates in moderation very well and I can’t even use most added sweeteners like coconut sugar or maple syrup due to my past history with seizures and an imbalanced gut I have worked hard to rebuild.
And while dates are very high in calories, they only seem that way because they’re so small. In actuality, dates are not a dried fruit at all–they’re a fresh fruit.
One or two dates are so sweet naturally, I find just a couple is plenty to eat if you just want a nibble of something sweet and aren’t using them in a recipe. I also suggest pairing them with some almonds or cashews (if you want them for a snack) for more staying power, not just eating them at abandon since they are very, very sweet which makes them so great as a natural sweetener instead of added sugar!
I personally like using dates to sweeten no-bake recipes naturally, and I also like using raisins, figs, bananas, or applesauce.
I might also chop a date into tiny bits and add it to my oatmeal before stirring it in for natural sweetness instead of other sweetener options. The point is, all fruits have a place in the diet, even natural dried ones and fresh, smaller fruits like dates.
It’s most important to avoid dried fruits and fruit products with added sugar, not real food which is nature’s gift of sweetness to us in abundantly nutritious packages! Check the label on your fruit products and read the ingredient list. As long as it’s free of added sugar and contains just the fruit that it’s made from, you’re good to go!
Now, back to these cookies.
You’ll need to soak the dates in some water first before making these cookies. Doing so helps them blend up better in the food processor which you’ll need to make these. You can use a mini food chopper instead of hauling out your big food processor; I actually used my Nutribullet (I just love this thing!) and made them in about 3 seconds.
The coconut helps thicken up the dough and holds the cookies together while the lemon juice adds a great flavor and aids in the blending/processing part too.
Once the dough is made, you just need to roll them into mini balls about the size of a quarter, put them on a plate or in a glass reusable container, and store them in the fridge. They should keep for a week in the fridge, or you can pop them in a plastic baggie and put them in the freezer for long-term storage (which I love to do, by the way).
Let me know if you try these, I’d love to hear what you think!
These cookies are also nut-free, gluten-free, and free of any additives whatsoever. They’re a great snack for lunchboxes, for afternoon snacks at work, and they’re really easy to digest so they’re good if you need a pre-run snack. I got the same amount of cookies as the number of dates that I used, so aim for that ratio if you want the recipe below to reflect how many servings you’ll get.
- 10 pitted Medjool dates (if yours aren't pitted, remove the pits before making this recipe)*
- 1/3 cup unsweetened shredded coconut (finely shredded)- I used Let's Do Organic reduced fat variety which is more finely shredded and easier to work with
- juice from 1/4 a lemon (about 1 tbsp. of lemon juice)
- First, you'll need to soak the dates to soften them up. Put them in a bowl and cover them in cold water and them put them in the fridge overnight. Or you can soak them in a bowl covered in warm water for one hour and leave them out on the counter if you forget to soak them overnight in the fridge.
- When you're ready to make the recipe, drain the dates and discard the soaking water. Put them on a paper towel and pat dry just enough to remove any excess water dripping from them.
- Put the dates in the food processor or a mini food chopper (just put them in whole), or you can put them in the short cup of a Nutribullet like I did, if you have one.
- Add the coconut into the machine on top of the dates and then add the lemon juice. Puree/blend until you get a thick cookie dough and that's when you know you're done!
- Next, scoop out the dough with a spoon and roll into small balls about the size of a quarter each.
- Put each cookie on a glass plate to set, or you can put them in a glass reusable storage dish.
- Add any additional shredded coconut if you want a pretty garnish.
- Store these for one week in the fridge or you can freeze them in baggies and keep in the freezer up to a month.
- * I got the same amount of cookies as the number of dates that I used, so aim for that ratio if you want the recipe below to reflect how many servings you'll get.
- * I suggest using the pitted variety of Natural Delights Medjool Dates which are my favorite dates. This isn't a sponsored recipe post, I have just found them to be the best quality and work the best in recipes. I buy mine in the produce section at my local store and can usually find them located on the bin with dried fruit and nuts in my produce section.
Now you can have your cookie dough and eat it too! 🙂
I like to top my daily smoothie with one or two of these cookies or add one or two to my oatmeal. Or, just eat them as is! They’re also good on/in coconut yogurt, smeared with raw almond butter, or sandwiched with some raw cashew butter.
I might also mention that I added a touch of ground ginger to the second version I made of these and it was just lovely. I imagine that other spices like cardamom and cinnamon would also be nice too. The possibilities are endless! So experiment and make your own versions of these no-bake cookies with natural ingredients like I used.
Have you ever made no-bake cookies with dates?