No Sugar Fruit Cookies

"Absolutely wonderful cookies!!! Moist and chewy."
 
No Sugar Fruit Cookies created by kelly in TO
Ready In:
25mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@MizzNezz
Contributor
@MizzNezz
Contributor
"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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  1. Geniale Genie
    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. Geniale Genie
    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 :)
     
  3. jennifer in new jer
    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!
     
  4. jennifer in new jer
    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. kelly in TO
    No Sugar Fruit Cookies Created by kelly in TO
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