Skillet Cookies
Prep time
Cook time
Total time
Serves: approximately 3 dozen skillet cookies
  • 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
  1. Mix the chopped dates, sugar, buttery spread, egg, and salt in a heavy-bottomed skillet.
  2. Bring to a boil over medium heat.
  3. Boil for two minutes, stirring constantly.
  4. Remove from the heat.
  5. Stir in the vanilla, followed by the rice cereal and pecans, until fully combined.
  6. When cool enough to handle, shape into small logs (or balls), using about one tablespoon per cookie.**
  7. Roll each cookie in the coconut, gently pressing the coconut into the cookie so it adheres.
  8. Store leftovers in an airtight container at room temperature.
*Do not use pre-chopped dates. They aren't moist enough, and the cookies won't stick together as well if you use them. I chopped the dates by quickly running them through my food processor.
**Roll the cookies when the mixture is warm enough to handle, but not fully cooled. Otherwise, it will stick in the pan and be hard to shape. Ask me how I know. You can shape the cookies into balls, but we like the log shape.
Recipe by Go Dairy Free at