Step 1

To a food processor add pitted dates and pulse until small bits remain or a ball forms. If a ball forms, use a spoon to break it up into smaller pieces to ensure the other ingredients blend more easily.

Step 2

Then add flour, shredded coconut (or grain of choice) vanilla, and sea salt and pulse to combine. You’re looking for a dough that holds together when pressed between your fingers but isn’t so sticky that it sticks easily to your hands. If too tacky / wet, add more dry ingredients. If too dry, blend in a couple more dates at a time. (Texture will vary depending on ingredients you chose / freshness of dates.)

Step 3

Scoop out roughly 1 ½ Tbsp amounts (we love this scoop), roll into a ball, then flatten gently between your palms into a disc shape. Smooth the edges with your fingers. Repeat until all cookies have been formed.

Step 4

Top with chocolate chips, pieces, or cacao nibs, and another sprinkle of salt. Then enjoy! Store leftovers in the refrigerator up to 2 weeks or in the freezer for 1 month (or more).