Kelly Gibney's three-ingredient cookies
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.