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.
- 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.