Gluten Free Frying Pan Cookies

These gluten free frying pan cookies are the perfect addition to your Christmas dessert tray. They are so easy and require NO BAKING! This recipe has been in our family for generations, and one of my favorite holiday treats. The rice cereal adds the perfect crunch, filled with dates, cherries and walnuts creating the most amazing flavor burst, and then rolled in coconut to create the perfect treat. The best part is how simple these are, and how decadent they look and taste. No one will guess that they are made with crispy rice cereal.

What do I need to make these cookies?

For these delightful holiday treats you will need butter, eggs, brown sugar, chopped dates, salt, vanilla extract, chopped walnuts, maraschino cherries drained and lightly chopped, gluten free crispy rice cereal, sweetened coconut flakes.

How to make these delightful cookies?

Prepare a large baking sheet by lining it with parchment paper.  Set aside.

Turn your stove burner on a medium low heat, in a large frying pan melt your butter.  Add brown sugar, and beaten eggs, and stir constantly for 5 minutes. Be sure to stir constantly, and make sure your heat is on medium low, or you will scramble your eggs. Add chopped dates and continue to cook until bubbly, stirring frequently for about 10 to 12 minutes.  This will become a thick, sticky, brown batter that will hold the balls together.  

Remove the pan from the heat  after 12 minutes and add salt, vanilla, chopped nuts, chopped cherries, and the 3 cups of crispy rice cereal. Mix everything together until well combined.  If the mixture is too sticky, add ½ cup more of the crispy rice cereal.  Let the mixture cool until it is cool enough to handle, but still warm.  Take a tablespoon of the mixture and drop it in a bowl of sweetened shredded coconut, covering the date mixture completely with the sweetened shredded coconut, and then roll into a ball.  Place the covered ball on the prepared cookie sheet.  Continue until all of the mixture is gone.  I have found that adding an extra cup of crispy rice cereal helps. 2 cups of coconut will coat these balls.

Let these cookies cool and dry on the cookie tray.

How to store these classic cookies?

To store these delicious frying pan cookies, you can leave them at room temperature in an airtight container for about 3 to 5 days. If you prefer to refrigerate them, then they will last for about 10 days.  These cookies freeze well.

Can we substitute any ingredients?

You can substitute dried cherries for maraschino cherries, you can use non-dairy butter instead of butter.  You can use pecans instead of walnuts.

More amazing holiday recipes you need to try!

• Peppermint Bark
• Gluten Free Spritz Cookies
• Gluten Free Gingerbread Donuts
• Gluten Free Gingerbread Donuts
• Almond Shortbread Cookies

Print Recipe

Christmas

Gluten Free Frying Pan Cookies

Author: Liz Satkowski Cooking Method: Frying Pan Courses: Baking, Christmas, Cookies, Dessert Recipe Keys: C Christmas C Christmas Cookies C Cookies Gluten Free H Holiday Cookies N no bake

Difficulty: Beginner Prep Time 7 min Cook Time 10 min Total Time 17 mins Servings: 24 Calories: 121 Best Season: Winter

Description

Christmas wouldn’t be as festive without frying pan cookies.  These delightful gems are packed full of so many flavors and textures, that they will dance in your mouth.  The best part, there is no baking required.  They are made in a frying pan, so clean up is easy too!

Ingredients

Servings

• 2 tablespoons butter
• 2 eggs beaten well
• 1 cup brown sugar
• 1 ¹⁄₂ cups chopped dates
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ¹⁄₂ cups chopped walnuts
• ¹⁄₂ cups maraschino cherries
• 3 cups gluten free crispy rice cereal
• 1 cup coconut flakes

Instructions

1. Prepare a large baking sheet by lining it with parchment paper.  Set aside.

2. Turn your stove burner on a medium low heat, in a large frying pan melt your butter.  Add brown sugar, and beaten eggs, and stir constantly for 5 minutes. Be sure to stir constantly.

3. Add chopped dates and continue to cook until bubbly, stirring frequently for about 10 to 12 minutes.

4. Remove the pan from the heat after 12 minutes and add salt, vanilla, chopped nuts, chopped cherries, and the 3 cups of crispy rice cereal. Mix everything together until well combined.  If the mixture is too sticky, add ½ cup more of the crispy rice cereal.

5. Let the mixture cool until it is cool enough to handle, but still warm.  Take a tablespoon of the mixture and drop it in a bowl of sweetened shredded coconut, covering the date mixture completely with the sweetened shredded coconut, and then roll into a ball.  Place the covered ball on the prepared cookie sheet.

6. Let these cookies cool and dry on the cookie tray.

Nutrition Facts

Serving Size 24

Servings 1

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Amount Per Serving

Calories 121

% Daily Value *

Total Fat 4.2g7%

Saturated Fat 1.9g10%

Cholesterol 16mg6%

Sodium 143mg6%

Potassium 124mg4%

Total Carbohydrate 20.6g7%

Dietary Fiber 1.5g6%

Sugars 15.8g

Protein 1.7g4%

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Calcium 1%

Iron 6%

Vitamin D 43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keywords: Gluten Free, Christmas, Christmas Cookies, Holiday Cookies, Cookies, Frying Pan Cookies, No Bake Dessert