Sarah’s recent post on Skillet Cookies nudged me to finally trial these easy, fun Christmas casserole cookies for a holiday morning treat. They’re a similar type of cookie to Sarah’s, but with slight variations in the ingredients and the “dough” is baked rather than cooked on the stove top. I use the term dough loosely, as these really are holiday-style chunky cookies that have a no-bake vibe. Nonetheless, I think they’re easily a year-round treat.
These casserole cookies also gave me another great excuse to whip out my Revol Bakeware. I am seriously addicted to this stuff! The Les Naturels line is beautiful, easy to clean, and eco-friendly. I’m doing my best to transition away from regular non-stick and Revol is making it oh-so-easy. I used their Square Baker in this recipe. Note that they say it is “10×10” (roughly) on their website, but that is the outer measurement. It is a fairly standard 9×9-inch pan.
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Note that the casserole cookies pictured here have my healthier ingredient modifications. Both the sweeter and the healthier versions are delicious. One is just more of a dessert while the other is sweet snack-worthy. I’ve also updated the yield for accuracy, and changed the instructions based on my own tests.
And did I mention that these are naturally dairy-free and gluten-free? No modifications were needed to make these Christmas casserole cookies a perfect fit for our household.
Special Diet Notes: Casserole Cookies
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and vegetarian.
- 2 eggs
- ½ cup coconut sugar or cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup finely chopped pitted dates (see note below)
- 1 cup shredded coconut (see note below)
- 1 cup finely chopped walnuts
- Preheat your oven to 350ºF and grease a 9x9-inch casserole dish.
- In a medium bowl, beat the eggs with an electric mixer. Beat in the sugar and extracts. Stir in the dates, coconut, and walnuts. Spoon the mixture into your prepared casserole dish.
- Bake for 15 minutes. Stir and bake for 15 more minutes.
- Immediately stir well with a wooden or silicone spoon to break it up and combine.
- Let cool for just 5 minutes. While still warm, form the mixture into 1-inch balls.
- You can roll the balls in more shredded coconut (sweetened for stickier), sugar, powdered sugar, or ground nuts. I recommend doing this while the cookies are still warm, but powdered sugar still clings nicely, even after they've cooled.
Coconut Note: For a healthier, snack-worthy version, I use unsweetened shredded coconut. But for a straight-up dessert and stickier, more cohesive dough, you can use sweetened shredded coconut. Using regular sugar rather than coconut sugar will also yield a slightly sweeter, moister cookie.
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Those look yummy! I need to check out Revol. I’m trying to get all the teflon out of my kitchen.
You’ll love it Kerri! That’s exactly why I started going toward porcelain more. I use their smaller Dutch oven a lot just for regular stove top cooking.
These are actually a perfect running or hiking snack!!! great energy with a little protein and so portable!
So true! I could totally see packing these along.
Casserole cookies are new to me. What a great idea and they look delicious! I hope you had a great holiday and wishing you all the best in 2017!
Thanks Sonali, happy New Year to you, too!
Do you think sunflower seeds could be used instead of walnuts? They look pretty amazing.
Hmm, seeds could work well. If you do grains, I might try oats instead.
I’ve never seen cookies made this way before. They look delicious!
This sound like such an interesting way to make cookies. I love how you coated them with different things.
I have never heard of casserole cookies before. What an interesting idea. Will have to give these a try…with a flax egg or aquafab, maybe. And I LOVE LOVE LOVE my Revol baker that I got with the winnings from your contest. I’m obsessed and can’t stop staring at it. LOL!
That’s so awesome Jenn! I’m glad those products are getting good mileage in your kitchen. I would love to hear if you do trial egg-free. I waffled on what might work. I think aquafaba could be a good idea.