• Preparation
    20 minutes

  • Cooking
    15 minutes

  • Power
    350°F (180°C)

  • Quantity

The Bomba RosaRaspberry, dark chocolate and coconut cookies

Bomba bomba! This recipe is a real spring showstopper. Sweetened with date puree, Bomba Rosa II cookies are like little bombs exploding with joy and bursting with fruity flavour. Wondering if you can make them with fresh or frozen raspberries? But of course. And can you make a GLUTEN-FREE version? Ditto. That’s what Madame Labriski’s energy-packed world is all about. Hahaha! Farewell refined sugar, hello date puree. (Our pride and joy: it’s the first of our recipes to be featured on the IGA website. Life is goodski… and enjoy!)


Useful tip: Have you forgotten to add the egg? No problemo, you can leave out the egg in this recipe. Simple as that!



  1. Preheat oven to 350°F (180°C).

  2. Put the Madame Labriski date puree, applesauce and egg into a bowl and mix well.

  3. Now add the pure vanilla extract, baking soda, baking powder and a pinch of salt. If you want to give your cookies a more intense vanilla flavour, you can use Madame Labriski vanilla-flavoured date puree! ;-)

    Wait for the little bubbling effect (just for the fun of it) and blend thoroughly.

  4. Gradually stir in all the remaining ingredients (the quick cooking oats, oat flour, ground flax seeds, shredded coconut, fresh or frozen raspberries and dark chocolate chips) and mix well.

    *For a GLUTEN-FREE version, use certified gluten-free oats and oat flour.

  5. IMPORTANT! Line your cookie sheet with parchment paper or a silicone baking mat because if you don’t, everything will stick. You got it! There’s no fat whatsoever in this recipe.

  6. Drop the dough onto the sheet using a spoon or measuring scoop to create nice plump Labriski cookies. CHALLENGE: Try to resist the temptation to eat all your cookie dough before you’ve even started baking them! ;-)

  7. Garnish with nice plump raspberries if you’ve got any left! Mad about coconut? Generously sprinkle some on your cookies to make them even more eye-catching!

  8. Bake for about 15 minutes. Allow your cookies to cool on a rack before digging in.

  9. Oh my, oh my, just wait and see how good your house will smell. Enjoy!!!

Storage (in a airtight container)

  • Five days on the counter
  • A good week and a half in the fridge
  • Three months in the freezer

Labriskitip! Bomba Rosa cookies are even more delicious when you eat them the next day. Why? Good question. And the same goes for a few other recipes on this blog. My guess is that time helps bring out the flavours of each individual ingredient…


A source of fibre, sunshine and family activities,

BOMBA ROSAs are totally unforgettable, sun-drenched energy cookies.

You’ll love their flavour, their aroma and, most of all, their simplicity.




  • 150 g (½ cup) Madame Labriski date puree (original or vanilla)

  • 150 g (½ cup) unsweetened applesauce

  • 1 egg

  • 1 tbsp. pure vanilla extract

  • ½ tsp. baking soda

  • ½ tsp. baking power

  • Pinch of salt

  • 100 g (1 cup) quick cooking oats*

  • 150 g (1 cup) oat flour*

  • 2 tbsp.de ground flax seeds

  • 50 g (½ cup) shredded unsweetened coconut

  • 125 g (1 cup) plump fresh or frozen raspberries

  • 100 g to 200 g (½ cup to 1 cup) dark chocolate chips


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