The Greeneberger Nutrition

Dietitian with a Holistic Healing Approach

Toasted Coconut Snickerdoodle Rounds


Toasted Coconut Snickerdoodle Rounds



  1. Preheat oven to 325 degrees.
  2. In a food processor, blend cashew/almond butter, coconut oil, and dates until the dates are completely chopped.
  3. Add honey and vanilla and blend to combine.
  4. In a mixing bowl toss together shredded coconut, salt, baking powder, and cinnamon.
  5. Add the dry ingredients into the food processor and pulse to chop the coconut and combine ingredients. Stir in the raisins (do not chop)
  6. Grease a baking sheet with coconut oil. Press dough firmly into 1” balls. Place on baking sheet and press down to flatten slightly.
  7. Bake for 10-12 minutes until edges just begin to turn brown. *Let cool completely on baking sheet before eating, they will be crumbly before they cool.
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