"This cookie is chocolate-y, chewy, and sweet."


servings 50 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In small cup, cover chopped dates with boiling water and let soak for 10 - 15 minutes. (If necessary, add additional boiling water to cover.) Drain liquid and discard.
  2. Combine flour, cocoa and baking powder and set aside.
  3. In a large bowl, cream shortening and sugar until light and fluffy. Stir in dates and beat in vanilla extract. Gradually blend in the dry ingredients. Fold in corn flakes.
  4. Break off pieces of dough (walnut sized). Roll into balls and place 1-1/2 inches apart on ungreased cookie sheet.
  5. Bake at 350 degrees F (175 degrees C) for 12 - 15 minutes or until firm. Cool on wire racks.
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  1. 9 Ratings


These were not so good. I substituted Frosted Flakes for the corn flakes, which I assumed would be OK. My cookies came out very very crumbly (probably didn't roll them into tight enough balls)...

I have made this with chopped prunes, raisins, and walnuts in place of dates and have always turned out the chewy-ness to this cookie THANKS

I thought these had an interesting texture. I made them for my husband to take to work and he came home with no cookies and many requests for the recipe.

We didn't like these cookies--very bland. I made them for a couple of children with dairy/egg allergies. I didn't end up giving them to them. They were easy to make and turned out fine, but m...

I have had these cookies before and they were drizzled with chocolate glaze to give a little more sweetness, very popular in New Zealand that way. I like them, they have a good tin life.

Somewhat unappealing. Chewy yes, chocolaty sure, but not really what I'm looking for in a cookie. The chewy cornflakes threw me off a bit.