Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell’s 2008 cookie contest.

NUTRITION PROFILE: Low Carb | Diabetes Appropriate

Yield: about 4 dozen cookies

Servings: 48

Prep Time: 30 minutes

Total Time: 30 minutes

To Make Ahead: Cover and refrigerate for up to 1 week.

Recipe Ingredients:

• 1/4 cup unsalted butter
• 1 cup sugar
• 1 1/2 cups chopped pitted dates (8 ounces)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups toasted rice cereal, such as Rice Krispies
• 1 cup shredded coconut

Recipe Steps:

1. Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
2. Add salt, vanilla, cereal and coconut; stir well to combine.
3. When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Recipe Nutrition:
Per cookie: 52 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 10 g carbohydrate; 0 g protein; 0 g fiber; 15 mg sodium; 39 mg potassium

1/2 Carbohydrate Servings

Exchanges: 1/2 carbohydrate (other)

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