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.

Pam Lolley
Source:, February 2020


Recipe Summary

10 mins
1 hr 40 mins


Ingredient Checklist


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.


To make ahead: Refrigerate in an airtight container for up to 1 week.

Nutrition Facts

129 calories; protein 2g; carbohydrates 28.3g; dietary fiber 2.4g; sugars 20g; fat 2g; saturated fat 0.2g; vitamin a iu 37.5IU; vitamin c 4.2mg; folate 9.1mcg; calcium 26mg; iron 0.5mg; magnesium 33.1mg; potassium 188.9mg; sodium 147.5mg.

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Rating: 5 stars
I love these as an afternoon snack with a cup of English breakfast tea with milk. Read More