This was another of my Grandma’s recipes that was a complete surprise until the very end. On the recipe card with Grandma’s handwriting she called them “Elephant Tusks” and I realized that this is in reference to what the “dough” sort of looks like before you slice the cookies.
Being a plant-based eating home with lots of love for elephants, I’ve more aptly renamed this treat “Marshmallow Cookies.” The dates sort of deceive you into thinking this is a healthier treat than it is. Despite consisting largely of marshmallows, the cookies themselves are not overly sticky or messy, I promise. Our trio of kids gave them all thumbs up.
They could very easily be made gluten-free by using gluten-free graham crackers.
- 1 cup chopped dates
- 1 cup chopped nuts (I used blanched almonds)
- 1 pkg vegan marshmallows (I used the Dandies brand)
- 1 1/2 cups graham crackers, crushed
Put marshmallows in a large microwave safe dish and microwave on high for 2-3 minutes, stopping to stir every 30 seconds. When the marshmallows have completely melted, remove from the microwave and add the dates, nuts and crumbled graham crackers until mixture is stiff.
Roll in waxed paper and chill. Cut in slices.