Who doesn’t love COOKIES! I remember my baking days. The ones where I would spend HOURS in the kitchen experimenting with elaborate recipes for cookies, cakes, pies, brownies, and donuts. You name it and I probably had a Pinterest fail for it. Actually, I do think I am a pretty good baker. I don’t get to bake as often these days though and when I do, I want it to be something my whole family can enjoy. I also try to find a nice balance between the sugary baked goods and the ones that are a bit more nutritious. These cookies are great for kids and adults since they contain no added sugar. The key to making them toddler-friendly is to make sure the dates, crackers, and walnuts are very well blended. They are also perfect for a pick-me-up snack or for when those late-night cravings strike.
16 graham crackers
1 can (12oz) evaporated milk
12 oz Medjool dates (pitted)
2 cups walnuts
24 maraschino cherries (halved)
Preheat over to 350 degrees. Process graham crackers in a food processor until crumbly. In a medium bowl, combine cracker crumbs and evaporated milk; let sit while completing the next steps. In a food processer, process dates and walnuts until the mixture is very crumbly and completely blended (about 1 min). Add date walnut mixture to bowl with graham crackers and stir to combine. Drop by 1 heaping tablespoonful onto greased cookie sheets. Top with two cherry halves. Bake for 9-12 minutes or until set. Edges will be slightly brown. Fully cool before removing.