Healthy Fruit & Nut Cookies

Inspired by Mark Sisson’s Chocolate Chip Cookie recipe (original recipe can be found here on -this website is a great resource!)


4 – 6 dates, pits removed
1 1/2 cup walnuts
1/2 cup pecans
1 tsp baking soda
1/8 teaspoon salt
2 tablespoons coconut oil
1 egg
1 teaspoon vanilla
1/4 cup unsweetened shredded coconut
1/4 – 1/2 cup dried fruit (raisins, dried cranberries, cherries, apricots)


Preheat oven to 350°.

Grind dates in the food processor until a paste forms, about 40 seconds. Add walnuts and pecans and blend until very finely chopped, about 35 seconds. Add baking soda and salt and pulse a few more times.

Warm the coconut oil so it is in liquid form. With the food processor running, drizzle it into the batter with the egg and vanilla. Stop mixing as soon as the egg and oil are blended in.

Scrape the batter into a bowl and stir in coconut and chocolate chips by hand. The dough will be sticky and wet. Drop 12 portions of the dough onto a cookie sheet, then flatten slightly with your fingers.

Bake 15 minutes, or until nicely browned.

Variation: I added a smushed banana to 3-4 dates to make a moister cookie, and pumpkin works too (try 1/4 -1/3 cup).  Add some cinnamon or pumpkin pie spice to make them taste like Autumn!

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