After several years of baking numerous cakes and dozens of other goodies and making equally as many claims of publishing the recipes and photographs, I’m finally taking a leap into the blog pond.
If all goes as planned, which inevitably it won’t because my days that go as planned are few and far between, this space will serve as my digital diary holding me accountable for recording recipes, photos, and tidbits from cooking and baking explorations. Basically, I’m very annoyed with myself for baking SO MANY DELICIOUS treats year after year with little trace (until Instagram came along and I’d snap quick pictures). What’s even more annoying is trying to remember which 4 recipes I once combined to create a certain pie because my baking notes are nonexistent. I hope I still enjoy this blog project over the course of time and that eventually some other humans (besides my sister MB and my friend Danny who have both encouraged me to do this damn thing) will be inspired to make pie, too.
I’m excited to share these cookies that didn’t happen to come from a combination of 13 different recipes. I made them for my annual Christmas cookie exchange in December and they were a huge hit. When I was searching for recipes, I knew I wanted to bring two different non-traditional, no-chip cookies. I had been inspired by a delicious salted Nutella peanut butter cookie my roommate brought home a few weeks earlier, so I had an idea for one cookie but wasn’t certain about the other. I was flipping through an old cookbook and a recipe for these Krispy Date Cookies caught my eye. I’m madly in love with dates so of course I wanted to try it.
It’s almost February and your new year’s diet should be over, so go ahead and pick up some medjool dates and give these a go. If possible, don’t buy the pre-pitted dates, they’re so sad and dry compared to the gushier guys typically found in the produce section.
If you do still care about your diet, you’ll be happy to know these cookies (aka balls) are naturally gluten-free, which means they’re healthy. They come together super quickly in the skillet but you should prep everything first.
Cut the dates in half hot-dog style with a sharp knife and remove the pit. Soak them in water for about 15 – 30 minutes.
Using a knife or a food processor, chop your nuts into small pieces. You’re going to mix them with Rice Krispies so you’ll want them equivalent or smaller in size.
I’ve made these with walnuts and pecans. I like them equally with either nut. They’d probably also be good with a blend of macadamia and walnuts or pecans.
In a skillet, brown the stick of butter on low to medium heat. Add the sugar while stirring constantly. Once the mixture is homogenous and smooth, remove from heat and add the egg yolk and spices. You should have a gooey rich brown mixture.
Add the Rice Krispies and nuts. Let the mixture cool a little bit so you can work with it, but don’t wait too long because it will get too hard to shape into balls.
Portion out the balls with a cookie scoop and roll them in the coconut.
Krispy Date Cookie Recipe
1 cup | 215g | 10-15 packed dates, pit removed and chopped
1/2 cup sugar
1 stick unsalted butter, browned
1 egg yolk
1 tsp cinnamon
Pinch of salt
2 cups Rice Krispy cereal
1/2 cup roasted pecans or walnuts, finely chopped
1/2 cup unsweetened shredded coconut
In large skillet over medium heat, brown the butter for 2-3 minutes. (Stir constantly so it doesn’t burn.) Add sugar and chopped dates. Cook for 8-10 minutes on medium-low heat, stirring often.
Remove from heat, add the egg yolk, cinnamon and salt and then the Rice Krispies and nuts. Let cool for about 5-10 minutes until mixture is warm enough to touch. (Don’t wait too long or mixture will harden.)
Using a teaspoon or tablespoon cookie scoop, spoon out mixture in to balls and roll in coconut. Set on parchment paper to harden.