Iced Lemon Cookie Energy Balls

Must Try

Fried Asparagus & Squash Blossoms

Fritto misto, mixed fried foods, is a typical Italian nibble. Be sure to salt the asparagus and blossoms as soon as they're out of...

Egyptian Tossed Salad

This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We...

Slow-Cooker Mediterranean Stew

This Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of...

Strawberry-Rhubarb Jam

Tart rhubarb and sweet strawberries shine together in this easy strawberry-rhubarb jam. There's no canning involved and with fresh in-season strawberries, added sugar stays...

Next time you have a Girl Scout Cookie craving, try these healthier no-bake cookies instead. Their bright and lemony flavor is balanced by sweetness from Medjool dates, and they’re held together with millet and almond meal. Keeping the dough chilled and dusting your hands with confectioners’ sugar will keep them from sticking to your hands while you shape them.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process millet, dates, almond meal, salt, 1 tablespoon lemon zest and 2 tablespoons lemon juice in a food processor until the mixture is fully combined and the dates are very finely chopped, 1 to 2 minutes. Refrigerate the mixture until firm enough to roll into balls, about 1 hour.

  • Lightly dust hands with confectioners’ sugar; roll the mixture into balls, using a heaping tablespoon of dough for each.

  • Place confectioners’ sugar in a small bowl. Whisk in the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, until the icing is smooth and reaches the desired consistency. Dip each ball into the icing; sprinkle with the remaining lemon zest.

  • Refrigerate the balls for 30 minutes before serving.

 

Previous articleBaharat Spice Mix
Next articleMini Avocado Toasts

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Baked Parsnip Chips

These parsnip chips have only 4 ingredients and couldn't be easier to make. They're best when the parsnips are sliced thinly and evenly, so...

Fried Asparagus & Squash Blossoms

Fritto misto, mixed fried foods, is a typical Italian nibble. Be sure to salt the asparagus and blossoms as soon as they're out of...

Egyptian Tossed Salad

This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We...

Slow-Cooker Mediterranean Stew

This Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of...

Strawberry-Rhubarb Jam

Tart rhubarb and sweet strawberries shine together in this easy strawberry-rhubarb jam. There's no canning involved and with fresh in-season strawberries, added sugar stays...

More Recipes Like This