German Chocolate No-Bake Cookies

I can kind of see why The China Study: Quick & Easy Cookbook called these “German chocolate” cookies, because they’re sort of reminiscent of the flavor, but really these mostly just taste like Medjool dates that have been pulverized with chocolatey-coconut. The dates are a majority of the consistency of the cookie, which makes them very sweet and sort of gooey. They are best right out of the fridge when they are most solid.


Servings: About a dozen cookies, depending on the size you make them

  • ½ cup pecans
  • ¾ cup unsweetened shredded or flaked coconut
  • 1 cup Medjool dates, pitted
  • 1 tbs. unsweetened cocoa powder


Toast the pecans and coconut in the oven at 350°F for 5 minutes.

After toasting, add everything to a food processor. 


Process at a low speed, moving to medium as it all breaks down and mashes together. Keep processing until you get a clumped ball of dough. 


Using a tablespoon or spoon or your hands, whatever, roll the dough into balls of whatever size you want. I used a tablespoon to form the cookies in the picture below.

Refrigerate for about an hour for them to set. 


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