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It seems like more kids have food allergies these days than ever before. It breaks my heart every time a mom tells me that her child can’t eat a certain type of food, be it dairy, gluten, nuts, eggs or more. As hard as it can be for kids with allergies to watch their friends enjoying foods that are of limits for them, it can be just as challenging for their concerned parents who are trying to come up with nutritious alternatives that their allergic kids actually want to eat.
Years ago I got turned onto Go Raw Cookies. With only four ingredients and packed with toasty coconut and super sweet dates, they’re free of many of the most common allergy-causing foods. They inspired me to make a (hopefully) allergy-defying cookie of my own which, while not raw, are cooked at a very low temperature making them chewy on the inside and a delectable treat for almost anyone to enjoy. Did I mention that they’re also super easy to make?
Once you taste these Cocodate Cookies I’ll bet you’ll wish that you double or even tripled the recipe because you’ll want to always have a bunch on hand in the cookie jar, your kid’s lunchbox, the car and in big bags in the freezer for everyone to enjoy!
Photo by Maren Caruso
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Cocodate Cookies
Ingredients
- 1 banana, chopped
- 5 medjool dates, pitted and roughly chopped
- 1/2 cup unsweetened coconut flakes
- 1/4 cup sesame seeds
Instructions
- Preheat oven to 275° F.
- Place all ingredients in the bowl of a food processor and pulse until smooth.
- Using a small ice cream scoop or 1 tablespoon measure, form the dough into balls on a baking sheet and then press down with the palm of your hand to form cookies.
- Bake for 45-50 minutes or until golden and serve.
Why does everyone feel the need to tell Catherine EVERYTHING they’re allergic to? I read the comments because sometimes people have great ideas to go with the recipe. If you’re asking her for a substitution fine, but good grace–just don’t make the recipe if it’s not for you!
These sound great! But they are not as “allergy-friendly” as you would think. My mom is allergic to sesame seeds and I know a lot of other people allergic to them.
These look amazing, sadly my nut allergic friend is also allergic to coconut…its hard to win when you’re allergic to everything!
This looks like a great recipe! I will be trying these!
Wow, what do you eat?! I’m impressed. Wish I could do it. We try to be wheat-free and that is in EVERYTHING.
Thanks for the allergy friendly recipe. We are Gluten, dairy, corn, and dairy free. AND I happen to have all these things on hand 🙂
Oh no! Maybe sub sunflower seeds? That would be a different flavor, but would still provide the texture and protein!
Thanks for this egg free / dairy free recipe… I am lactose intolerant and my daughter is allergic to eggs…. The only irony…. My husband is allergic to sesame seeds!! LOL!
I have dates sitting around and I almost throw it away but I changed my mind and I am glad I did!
Can she eat soy? They have soy nuts and soy nut butter (similar to peanut butter).
I was so excited for an allergy-friendly recipe…until I saw the sesame seeds. My daughter is allergic to eggs, peanuts, tree nuts and sesame seeds (to just name a few) and our allergist has said that kids with nut allergies tend to have a significantly higher chance of having a seed allergy.
They freeze beautifully-before and after baking. I have some in the freezer right now! Kept in an airtight container on the counter they’ll last about a week.
I am so excited to try these! How long will these stay good? Do you think these would freeze ok?
You might also like to try toasted pine seeds for the delicious nutty flavour. Toss in a frying pan (no oil) until they start browning and that amazing smell fills the kitchen! Chop finely to match the texture of sesame, I guess. Good replacement for the sesame and is safe for nut allergies, etc.
If you wanted to use pumpkin seeds you would have to use the pepitas – shelled and roasted.
Our friend’s child is allergic to sesame seeds. So many food allergies out there. I use the book “Welcoming Kitchen” by Kim Lutz. She suggests uses pumpkin seeds so I think it would work here as a replacement for sesame seeds. Maybe first roasted, then chopped? I haven’t baked much with pumpkin seeds in the mix, just on top of baked goods. Chia seeds might also work but I don’t like the taste of them personally.
Thank you SOSOSOSO much for making an allergy free recipe. It is wonderful to see. I have been hoping that you would offer more recipes for our community, especially snacks & meals. hint hint 🙂
Thanks again!