Cooking with Bethany #2: Easy 3 Alarm Cookies
These cookies are not spicy or hot in any way. But the day I made them for the first time, I started a fire in the kitchen. I asked for name ideas, and 3 Alarm Cookies was the name I liked the most!
Some of you may call these 3 Alarm Biscuits, but here in the US, “biscuits” are flaky and served with butter. These are not that kind of biscuit.
For video installment #2, I had some fun! I picked out an outfit, did my hair and makeup, and decided to make this one better than the last one! Since it was a weekend, my husband Cameron helped out with the filming and editing (it’s what he does for a living). Without further ado, here is Cooking with Bethany: 3 Alarm Cookies. (If you can’t watch the video, or just don’t want to, there is a written recipe at the bottom!)
Okay, now here is the recipe with images:
These cookies started off as something different. I really want to create some sort of teething wafer that’s totally natural, but everything I create is soft. I want something I can put in the freezer that is super chewy. The coolness will feel good on his teething gums, but it won’t be so soft that he’ll be able to just eat through it quickly. I haven’t come up with it yet….
But these came from that experiment!
First, here’s what you’ll need: 7 dates (I use Medjool), 1/4 cup of gluten-free flour (or regular flour), a cup of walnuts, a teaspoon of unsweetened cocoa powder, and an egg.
Preheat your oven to 350F. Then put the pitted dates into a bowl of water to soak for a few minutes.
In a food processor or blender of some sort, crush your walnuts into oblivion. Here’s what that should look like!
Put the pitted dates into a food processor as well, and turn them into a paste. DON’T GET RID OF THE WATER!
Now, in a blender or food processor (at this point, you could stir by hand, but I like using only a few utensils/equipment), dump all the ingredients: crushed walnuts, dates, 1/4 cup flour, 1 egg, 1 teaspoon cocoa powder, and about 1/4 cup of the water that the dates were soaking in.
That should form a thick dough, similar to a regular cookie dough.
Scoop the mixture onto some parchment paper OR onto a greased cookie sheet.
Bake anywhere from 10-15 minutes, depending on your oven and preference. At 10 minutes, they were cooked through, but they were more soft than I wanted. I settled on 13 minutes.
Now… THIS is where the fire happened the first time I made them. When I took them out of the oven, the parchment paper slipped off the cookie sheet and caught fire in the bottom of the oven!! Fortunately a friendly neighbor was home and helped me out. After everything cooled (and my heart stopped pounding), I decided to try one of the cookies that survived. Turns out, they were delicious!!
You can see in the first image the two cookies that survived.
I gave 1.5 cookies to Alexander; he devoured them. I have since made two more batches (Cameron loved them too).
Here’s your printable recipe!
- 7 Medjool dates, pitted
- 1 cup whole walnuts
- 1/4 cup gluten-free flour
- 1 egg
- 1 teaspoon unsweetened cocoa powder
- Preheat oven to 350F.
- Soak the dates in a bowl of water.
- Grind the walnuts into a powder.
- Puree the dates into a paste. Reserve some of the soaking water.
- Blend the walnuts, dates, flour, egg, cocoa, and 1/4 cup of the water.
- Scoop about 10 spoonfuls onto parchment paper (or a greased baking sheet).
- Bake for 10-15 minutes, depending on how soft you like them.