Kelly Gibney's three-ingredient cookies

3:10 pm on 1 March 2019

This combination of simple pantry items results in a fudgy, rich cookie that is pretty irresistible. They use just a small amount of dates to sweeten so are perfect as a daily treat. Try adding 2 rounded tablespoons of dark cocoa powder to add a rich chocolate flavour.


  • 1 cup desiccated coconut (preferably organic to avoid sulphites)
  • ½ cup baking dates – soaked in hot water for 20 minutes, then drained well
  • ½ cup almond butter


Preheat oven to 165 degrees Celsius.

Place all ingredients into a food processor and blitz for approximately 3 minutes, stopping periodically to scrape the sides. You want to have the dates as pureed as possible and the mixture should look fairly even in consistency.

Roll teaspoon-sized balls of dough. Place on a cookie tray lined with baking paper. Use two fingers or the back of a fork to slightly flatten. Sprinkle the top with extra coconut.

Bake for 10 – 12 minutes until lightly golden. Watch very carefully as they will burn quickly.

Leave to cool before removing from the tray. Cookies will keep in the fridge for up to 4 days and will freeze brilliantly.


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