A friend made these fun cookies back in October and I’ll be honest, I was a little skeptic of how they would taste once she told me they were made with dates. I’m not a quitter though so I ate it anyway and I’m so glad I did. These cookies are amazing and taste like little mini pecan pies! Enough about how great these taste though, let’s get to the recipe. The recipe I used is my friend’s grandmother’s recipe so the one I have listed below isn’t exactly the same but there are small changes so it should come out the same.
This recipe isn’t really hard but it does require you to whip the egg whites first so it’s just a little more difficult than your typical cookie recipe. Once you’ve whipped the egg whites it says to add the powdered sugar slowly into the egg white mixture. I think my recipe called for 2 tablespoons of flour (I used gluten-free) so if you decide to use that as well be sure to add it to the powdered sugar. The recipe I had didn’t call for cardamom but I’m sure it would be good if you decided to use it.
My friend said to continue beating until stiff and I was a little worried because my mixture seemed runny but I actually think it was right on track. The mixture wasn’t stiff like the egg whites had been but it looked like a little like some kind of meringue icing (sort of) so that’s what you want. Then you just fold the chopped dates and pecans in. My friend said to spoon it out like fingers, but I decided to just try and use a round cookie scoop to see what happened and I felt like it worked well.
You’ll know these are done when they start getting a little hard but you definitely don’t want these to burn so air on the side of keeping them in the oven for less time and then just watching them to make sure they’re done but don’t burn.
That’s it! It’s really simple once you get the egg whites whipped and they taste so good you’ll want to make these fairly often. Plus it’s a super easy dairy-free and gluten-free recipe so that’s a bonus!
Recipe Used: Similar recipe from Food