Bryanna’s Fat-Free Date Drop Cookies
Recipe by Bryanna Clark Grogan
Makes 2 dozen (From “The Almost No-Fat Holiday Cookbook”)
Dates provide most of the sweetening in this crispy cookie treat.
4 c. natural ready-to-eat corn (or other grain) cereal flakes, crushed finely in a food processor or with a rolling pin
2/3 c. natural crispy ready-to-eat rice cereal
2/3 c. chopped moist pitted dates
1/3 c. Sucanat, sugar or alternate
1/4 c. cold water mixed with 4 tsp. powdered egg replacer
1/2 tsp. vanilla
OPTIONAL: 24 pieces of dried papaya or pineapple, or candied cherries, for garnish
In a small, deep bowl beat the egg replacer and water with an electric or rotary beater until like softly mounded beaten egg whites. Beat in the Sucanat or sugar until almost stiff.
Mix the crushed flakes, rice cereal, dates, vanilla and salt in a medium bowl. Add the beaten egg replacer mixture and mix well. Let the mixture stand for 30 minutes. Preheat the oven to 350 degrees F. Press the mixture into 2 dozen balls and place them on two nonstick or lightly-oiled or sprayed cookie sheets. Flatten the balls (and add an optional piece of candied or dried fruit at this point) and bake 10 minutes. As soon as you remove them from the oven, flatten them again with a spatula and remove them to racks to cool completely.