In Greek, these snacks are called troufakia energias (pronounced trou-fa-kia ener-gi-as). Troufakia refers to chocolate truffles, and energia means energy. So, these are the healthy version of an energy ball, reminiscent of a chocolate truffle.

My introduction to these delicious Greek treats came when my husband and I were living in Greece. We visited the grandmother of a friend. Despite our unexpected arrival, she graciously welcomed us with a stash of troufakia from her freezer. She served them alongside a cup of coffee and a glass of cold water.

At that time, I was unaware that these snacks were a staple in many Greek households. Although the classic version typically includes melted chocolate, nuts, liquor, and some crushed cookies, my healthier version made with a spiced mix of nuts, sticky dates, and coconut, still retains the original essence and experience, satisfying those sweet cravings and giving you a boost of energy.

I like to freeze them (which keeps them fresh and chewy without turning them rock-solid) and eat them directly from the freezer! Call them bliss balls, energy balls, or energy bites, but no matter the name, these sweet snacks deliver a burst of salted caramel flavor, and they are a convenient option for a quick morning boost, school snack or midday treat.

Key Ingredients

• Almonds add crunch, healthy fats, and protein. It’s best to use whole raw almonds and blitz them in the food processor. This allows you to control how much the nuts are crushed. You don’t want them finely ground; instead, you want some texture and crunch. 
• Dates create the sticky but healthy base that holds the balls together. Medjool dates, with their soft texture and caramel-like flavor, are my favorite choice for this recipe. Yes, they can be slightly pricier, but well worth it.
• Coconut: Rolling the energy balls in coconut ensures they are easy to handle, while adding flavor and texture. I prefer desiccated coconut for the low sugar content and finer texture, but unsweetened shredded coconut will also work.
• Extra virgin olive oil adds a slight savory, peppery note and helps bind the mixture together. 
• Spices: Cinnamon and clove add a warming flavor that complements the dates. 
• A pinch of Flaky sea salt balances the dates’ sweetness while enhancing the overall flavor.  

How to Make No-Bake Energy Balls

• Blitz the almonds. Place 1 cup (150 g) whole raw almonds in a food processor and blitz until they are mostly fine. Do not grind them into a powder, or you’ll lose the crunch.
• Make the energy ball mixture. To the food processor, add 1 cup (160 g; 8-9 large) Medjool dates (seeds removed), 1 cup (70 g) desiccated or unsweetened shredded coconut, 3 tablespoons extra virgin olive oil, 2 teaspoons ground cinnamon, 1/2 teaspoon ground clove, 1 tablespoon honey (if using), and 1/2 teaspoon flaky sea salt. Pulse in the food processor for about 30-50 seconds or until the mixture holds its shape when squeezed between your hands. If it is too dry to hold its shape, add a few more drops of olive oil and pulse again; if it is too wet, add a little more coconut. 
• Portion the mixture. Using a cookie scoop (1 1/2-inch) or a tablespoon, take a portion of the prepared mixture and place it between your palms. Press the mixture firmly and roll it into a ball, ensuring it holds together well. If the mixture is very sticky, you may find it helpful to slightly wet your hands before shaping the balls. Repeat until all the mixture is done. 
• Coat and store. Coat the balls in 1 cup (70 g) desiccated or unsweetened shredded coconut, or 1 cup blitzed almonds, then place in the freezer for 30 minutes to firm them up. Store in a sealed container in the freezer or fridge, and enjoy whenever the mood strikes.

Energy Ball Recipe Flavor Variations

• Baklava Energy Balls: Substitute almonds with walnuts or pistachios, and add 3/4 teaspoon rose water, and an additional 3/4 teaspoon ground cloves. 
• Middle Eastern Energy Balls: Substitute almonds with pistachios and add 8 (70g) dried apricots, chopped into small pieces; 1 teaspoon ground cardamom, and 3/4 teaspoon orange blossom water.
• Chocolate-Walnut Energy Balls: Substitute almonds with walnuts, omit the ground clove, and add 2 teaspoons cocoa powder. 
• Sesame Pecan Energy Balls: Substitute the almonds with pecans (same quantity) and add 1 tablespoon tahini paste to the base recipe. 

There’s something so special about a recipe that travels through a family. Maureen Abood, contributor to The Mediterranean Dish and author of the book, Lebanese Baking, shares her Grandmother’s recipe for Apricot Walnut Cookies—a family favorite all of her cousins swear by, and now Maureen is sharing it with you.

These apricot cookies take a little time—especially the chilling time—but the hands-on work is simple, and the payoff is a big batch of soft, fragrant cookies. Buttery brown sugar cookie dough scented with nutmeg is punctuated with the tart sweetness of chewy dried apricots and plenty of toasted walnuts.

These chewy cookies are definitely on the richer side, which makes them a lovely special-occasion cookie. A recipe like this, with history and heart baked right in, is absolutely worth savoring. I’m certain it will become a favorite for you, too!

How to Make Apricot Walnut Cookies

Prepare the cookie dough

• Toast the walnuts: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. On the baking sheet, spread 1 cup walnuts in a single layer and bake until the nuts become fragrant and turn golden brown, 10 to 12 minutes. Remove the nuts from the oven and let them cool to room temperature, 30 minutes.
• Prep the fruit and nuts. Coarsely chop 1 cup dried apricots and finely chop 1 cup walnuts.
• Begin the cookie dough. In the large bowl of a stand mixer fitted with the paddle attachment, add the apricots, walnuts, 1 teaspoon vanilla extract, 1 cup light brown sugar (213 grams), 1 cup granulated white sugar (200 grams), and 1 cup room-temperature unsalted butter (226 grams). Set the mixer speed to medium and beat until the mixture fully combines.
• Mix the dry ingredients and combine. In another medium mixing bowl, whisk together 4 cups unbleached all-­purpose flour (480 grams), 4 teaspoons baking powder (16 grams), 1 teaspoon fine sea salt (6 grams), and 1 teaspoon ground nutmeg (2 grams). Add the flour mixture to the fruit mixture and mix on low speed just until combined.
• Add the eggs. Lightly beat 3 large eggs, add them to the bowl, and mix on medium speed for 1 minute to combine thoroughly.
• Add the baking soda. In a small bowl, dissolve 1 teaspoon baking soda (6 grams) in 1 tablespoon hot water (120°F, 49°C) (14 grams). Add the mixture to the batter and beat on medium speed for 30 seconds.
• Chill the dough. Scrape the dough down and cover with plastic wrap, pressing it tightly around the dough. Refrigerate for at least 2 hours and up to 3 days.

Shape and bake

• Get ready to bake. Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• Form the cookies. Spoon about 42 grams (2 tablespoons) of the dough, roll it into a ball, and place it on one of the prepared baking sheets. Repeat with the rest of the dough, placing the balls 2 inches (5 cm) apart.
• Bake the cookies. One sheet at a time, bake until the cookies turn golden brown, 12 to 14 minutes.
• Cool and serve. On the baking sheets, let the cookies cool for 10 minutes, then transfer them to a cooling rack to cool to room temperature before serving.

Make it Your Own

• Swap the fruit: Maureen’s mother used dried apricots in her cookies, but her grandmother’s original recipe calls for chopped dates and raisins. Swap the apricots for either of those or your favorite dried fruits. Dried figs, plums, or cherries would all give the cookies a different flavor profile while keeping their chewy texture.
• Try different nuts: Use pistachios, pecans, or almonds in place of walnuts. For those with nut allergies, feel free to omit them! I think these cookies would be just as delicious without any nuts at all. 
• Add warm spices: You can tweak the flavor profile of these cookies dramatically by substituting the nutmeg for ground cinnamon, cardamom, ginger, or allspice, or use a baking spice blend. 
• Add chocolate: For a super indulgent treat, these cookies would be especially delicious with a handful or two of white chocolate chips mixed in. 
• Make them smaller: Maureen’s original recipe calls for 2 tablespoon cookie dough balls, which bake up into 3- to 4-inch cookies. We found when we tested the recipe that smaller, 1 tablespoon cookie dough balls baked up just fine. Roll smaller dough balls and reduce the bake time slightly to create smaller cookies perfect for gifting or serving on a dessert board. The dough will make about 60 cookies.

Kourabiedes, sometimes spelled Kourabiethes, and pronounced kou-ra-bie-des are traditional Greek shortbread-style butter cookies, often shaped into crescents or rounds, and heavily dusted with powdered sugar to resemble snowballs.

My recipe has undergone several transformations. I still have a small piece of paper from my mother-in-law, who wrote down her recipe more than 30 years ago. It lists only ingredients without specified amounts, the typical eyeball-and-figure-it-out approach common in Greek families. 

I have tried many recipes from aunts and friends, but found most to be somewhat sticky and dense. Unsatisfied, I merged my mother’s version—which uses no butter, only olive oil—with my mother-in-law’s entirely butter-based version. I can confidently say I’ve found the perfect combination for a delightful, crumbly, soft, and flavorful cookie!

Accompanied by Greek coffee and a glass of water, these delightful treats are simple to prepare and taste even better than they look! 

What’s in Greek Cookies (Kourabiedes)?

My recipe for Kourabiedes is based on a kilo of flour, but I’ve adjusted this version to make a more manageable batch and added volume measurements in cups and spoons to make it more accessible for those unaccustomed to baking by weight. Most of the ingredients are standard baking staples. Here’s everything you’ll need: 

• Almonds in the dough give the cookies a lovely crunch. I prefer to start with raw almonds with their skins on, though blanched almonds (with their skins removed) work just as well. While nuts are a must in the Greek recipe, you can make these into nut-free cookies by simply omitting them.
• Butter and extra virgin olive oil give these cookies their characteristic richness and crumbly texture. I use unsalted butter, as salted butter has a savory note that, to me, doesn’t fit well in this recipe. But either one will work. Try to source the best quality butter—the flavor makes a big difference. Before you begin, the butter must be at room temperature, as it will be beaten with the olive oil for 10 minutes. Yes, you heard right. You need a lot of air incorporated into the butter and oil. This ensures you achieve the right consistency!
  • READ MORE: A Comprehensive Guide to Baking With Olive Oil
  • TRY IT: High-quality Extra Virgin Olive Oils from The Mediterranean Dish Shop 
• Egg: A single egg gives richness and structure to the cookie dough. I use whole organic eggs.  
• Vanilla gives the cookie a lovely background flavor. You can also substitute almond extract, if you like.
• Baking powder is a leavening agent to help the cookie rise. 
• Orange zest gives these cookies a beautiful aroma and flavor. Ensure you have washed your orange well before zesting it with a rasp-style grater. 
• Ouzo is a Greek liquor with an anise flavor. The alcohol evaporates as the dough bakes, which gives the cookies a lovely short texture. Feel free to substitute it with brandy or orange liquor, or use water instead.
• Orange blossom water gives the cookie a beautiful, floral, and fresh aroma and flavor. Traditionally, it’s rose water; however, I find that orange blossom water lifts the orange zest in the dough, highlighting the orange flavor. 
• Powdered sugar: A small amount sweetens the dough, and the remainder coats the finished cookies. The sugar coating gives these cookies a beautiful snow-dusted effect and festive appearance. I recommend sifting the sugar, if necessary, to remove any lumps.  
• All-purpose flour: is the base for the cookie dough. You can also use a gluten-free all-purpose flour blend, but I wouldn’t recommend substituting rye, whole wheat, almond, or coconut flour here. These cookies are meant to be crumbly and tender with a melt-in-your-mouth texture.