Kelly Gibney's three-ingredient cookies
This combination of simple pantry items result in a fudgey, rich cookie that is pretty irrestible. 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 scrap 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.