Christmas Casserole Cookies are a twist on date balls, but they’ve been around at least since my mother’s day. This paleo version makes a delicious holiday sweet treat without refined sugars, grains, or dairy.
I’ve been a bit surprised at how much my husband has come to love recipes that include dates. I make homemade energy bars (Larabar copycat) for him about once a week. And when the casserole dish filled with these cookie ingredients came out of the oven, he commented on how good it smelled (and much of that smell came from the dates in the recipe).
As I said, these cookies are much like date balls, but you start with eggs and after everything is beaten and mixed, it gets baked. Then you stir it all up and let it cool before rolling it into balls. The resulting cookies are full of flavor, soft, and delicious!
- Preheat oven to 350° F.
- In a bowl, combine the dates, walnuts, and coconut, stirring together and breaking up any large clumps of date pieces. Allow the coconut to coat them and prevent clumping. Set aside.
- In a mixing bowl, use an electric mixer to beat the eggs well (about 1 minute). Add the coconut sugar, honey, vanilla, and cinnamon and beat again.
- Stir in the dates, walnuts, and coconut..
- Pour the mixture into an ungreased 2 or 2½ quart baking dish and bake for 30 minutes. Remove from oven and immediately stir.
- Allow the mixture to cool. It does not need to be cold, but cool enough to handle. Place about ¼ cup unsweetened shredded coconut in a small shallow bowl. Grease the palms of your hands with a little coconut oil or other oil. Spoon a little of the cookie mixture out of the casserole dish and roll into a ball about 1 inch in diameter (or a little bigger). Press together as needed. Roll in the coconut to coat the outside of the ball. Repeat until all the mixture is used.