Skillet Cookies

• Vegetarian
• Gluten free

• Produce

  • 8 oz Dates, pitted

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 2 cup Crispy rice cereal, gluten free

• Condiments

  • 3 tbsp Buttery spread, dairy-free

• Baking & Spices

  • 1/8 tsp Salt
  • 1 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked
  • 3/4 cup Pecans

Found on godairyfree.org

Ingredients

• 8 ounces pitted dates, finely chopped*
• 1 cup sugar
• 3 tablespoons dairy-free buttery spread (such as Earth Balance)
• 1 egg, well beaten
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• 2 cup crispy rice cereal (gluten-free, if needed)
• ¾ cup chopped pecans
• 1 cup sweetened flaked coconut

Directions

• Mix the chopped dates, sugar, buttery spread, egg, and salt in a heavy-bottomed skillet.
• Bring to a boil over medium heat.
• Boil for two minutes, stirring constantly.
• Remove from the heat.
• Stir in the vanilla, followed by the rice cereal and pecans, until fully combined.
• When cool enough to handle, shape into small logs (or balls), using about one tablespoon per cookie.**
• Roll each cookie in the coconut, gently pressing the coconut into the cookie so it adheres.
• Store leftovers in an airtight container at room temperature.