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!
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!
- 2 tbsp butter
- 2 eggs beaten well
- 1 cup brown sugar
- 1 1/2 cup chopped dates
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup maraschino cherries
- 3 cup gluten free crispy rice cereal
- 1 cup coconut flakes
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.
Add chopped dates and continue to cook until bubbly, stirring frequently for about 10 to 12 minutes.
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.
Let these cookies cool and dry on the cookie tray.
Servings 24
- Amount Per Serving
- Calories 121kcal
- % 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%
- Calcium 1 mg
- Iron 6 mg
- Vitamin D 43 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
