Recipe by Suzanne Stull
"Pretty, flourless cookies."
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dates, pitted and chopped
packed brown sugar
A great Christmas favorite.
Only difference is that all the coconut is added to the mixture and the balls are rolled in extra ground walnuts.
I was really hoping this recipe would yield some good date cookies.
I was horribly disappointed.
I was sceptical during the mixing process when I was supposed to "roll into balls" because the items didn't stick together with just brown sugar and two eggs.
Then when I pulled them out of the oven they LOOKED good- but they were super stuck to the "ungreased cookie sheet" and they absolutely fell apart when I scraped them off, and the coconut that was "rolled around" the cookie was brown and the center of the cookie was goo.
Guess the search continues for a good date cookie.
These make a pretty presentation on a cookie tray. But most of all they are absolutely wonderful with a steaming hot cup of coffee! Thanks for sharing Suzanne.
Added an extra egg to make them stick together...fabulous cookies!
These cookies are chewy, sweet, and scrum-didillyumptious! Will be great for my brother who is allergic to gluten...if there's any left! Thanks for the great recipe.
I love these!! So easy to make! I didn't have enough walnuts and substituted one cup with pecans. Crisp on the outside and soft on the inside. These are great!!
Simply Great. Cross between a cookie and candy due to the soft interior. Needed a gluten free dessert for Christmas exchange w/neighbor. Did not encounter any problems noted by previous reviewers. Pulsed walnuts/dates in food processor until nice mix of fine and small bits to insure everything held together. No need for extra egg. Placed on parchment paper on cookie sheet, baked the full 17 minutes. They came out of the oven looking like an undercooked cookie w/browned coconut exterior. No problem...they just need to set. I slid the parchment paper, cookies and all, onto a wire rack to cool completely. VERY hard to wait....the smell was amazing! But, while warm they fall apart. Once cool they were perfect and yummy.
Crispy outside, chewy inside. I added one egg, as another reviewer suggested, and I preferred the texture when using finely shredded coconut. You will need to increase your bake time by a couple of minutes. I solved the sticking problem by baking on a silicone pad. This cookie doesn't have an overly sweet taste to it, so you can just appreciate the true flavors of the ingredients. Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 137
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