No Sugar Fruit Cookies

"Absolutely wonderful cookies!!! Moist and chewy."
 
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photo by kelly in TO photo by kelly in TO
photo by kelly in TO
Ready In:
25mins
Ingredients:
10
Yields:
2 dozen
Serves:
24
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ingredients

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directions

  • In large saucepan, mix dates, apple, raisins and water.
  • Bring to a boil; reduce heat and simmer 3 minutes.
  • Cool.
  • Mix flour, cinnamon, baking soda, and salt.
  • Stir into date mixture.
  • Mix well.
  • Mix eggs and sweetener; add to batter.
  • Drop by tablespoons on nonstick sheet.
  • Bake at 350* for 10 minutes.

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Reviews

  1. My Mom has been making these cookies for several years now. I had lost her recipe and it wasn't until I started making these that I realized that this is it! Thanks Inez. I won't lose it again. These taste great.
     
  2. Tried this for my father-in-law for his Christmas gift. Absolutely moist and delicious. Thanks for submitting this recipe.
     
  3. The texture is more muffin-like than that of a cookie, but, nevertheless, great tasting and so healthy too!!! I was just shy 1 cup of dates so I threw in a few dried apricots, used golden raisins, and didn't bother peeling the apple (which I grated). After reading other reviews, I used whole wheat flour. I subbed strong coffee for the water, replaced the cinnamon with a generous tsp of 4-spice, and used blackstrap molasses for the sweetener. Scooped into mini muffin pans, so I had to bake them for 15 minutes, and they turned out wonderful! Thanks MizzNezz :)
     
  4. Excellent cookie recipe. I chose these because of the list of ingredients and because they were not like other cookie recipes I have seen. I made a few subs on the recipe list in order to be able to use all organic ingredients and because my 4 yr old daughter helped make them and wanted her favorites in: organic dates, organic granny smith apple, organic raisins, organic apricot and organic papya. I also subbed the flour with white whole wheat flour and used black strap molasses as my liquid sweetener. I was not sure what to expect with these but wanted something healthy for my daughter and I. We were not disappointed at all. The texture was not as dense as I would have liked but that is only to prevent me from eating them all which i pretty much have done. I plan on using these for breakfast for myself and late nite snacking so I need them to fill me up on just one or two; but if that wasnt an issue the texture would be more than fine. The taste doesnt taste sugar free. They had a nice light natural sweetness to them. I love the nutrition facts on them and the ease of the recipe. My daugher even added a few carob chips to a few before we threw them in the oven. We will be making these on a regular rotation. Thanks so much for sharing!
     
  5. Good cookie! for a no sugar, no butter cookie this was very good, and I enjoyed the guilt free eating. I did however add walnuts to my second batch and loved them just as much, maybe a little more? I also used table molasses for the liquid sweetener. Thanks!
     
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Tweaks

  1. The texture is more muffin-like than that of a cookie, but, nevertheless, great tasting and so healthy too!!! I was just shy 1 cup of dates so I threw in a few dried apricots, used golden raisins, and didn't bother peeling the apple (which I grated). After reading other reviews, I used whole wheat flour. I subbed strong coffee for the water, replaced the cinnamon with a generous tsp of 4-spice, and used blackstrap molasses for the sweetener. Scooped into mini muffin pans, so I had to bake them for 15 minutes, and they turned out wonderful! Thanks MizzNezz :)
     
  2. Excellent cookie recipe. I chose these because of the list of ingredients and because they were not like other cookie recipes I have seen. I made a few subs on the recipe list in order to be able to use all organic ingredients and because my 4 yr old daughter helped make them and wanted her favorites in: organic dates, organic granny smith apple, organic raisins, organic apricot and organic papya. I also subbed the flour with white whole wheat flour and used black strap molasses as my liquid sweetener. I was not sure what to expect with these but wanted something healthy for my daughter and I. We were not disappointed at all. The texture was not as dense as I would have liked but that is only to prevent me from eating them all which i pretty much have done. I plan on using these for breakfast for myself and late nite snacking so I need them to fill me up on just one or two; but if that wasnt an issue the texture would be more than fine. The taste doesnt taste sugar free. They had a nice light natural sweetness to them. I love the nutrition facts on them and the ease of the recipe. My daugher even added a few carob chips to a few before we threw them in the oven. We will be making these on a regular rotation. Thanks so much for sharing!
     
  3. Yummy soft cookies. I did find them a bit bland and not particularly fruity tasting, but they're still pretty good. The fat content is so low, these will never bee crispy cookies, but they're nice as-is. I used honey as the liquid sweetener and subbed half of the water called for for apple cider. I think this is a nice basic recipe, but could use some kicking-up, with some more spices.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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