Sugarless Wheat'N' Fruit Cookies
Submitted by sawdr
Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.
YIELD
5 dozenPREP
40 minCOOK
10 minREADY
110 minNo sugar anywhere in this recipe. Chopped dates provide all the sweetness, and they bring a caramel-like depth that granulated sugar can’t match. Unsweetened coconut and fresh orange zest add layers of tropical and citrus flavor that make these cookies interesting instead of bland.
The dough gets shaped into logs, rolled in ground pecans, then chilled for an hour before slicing into thin rounds. This icebox cookie method means you can keep a log in the fridge (or freezer) and bake a batch whenever you want fresh cookies.
Whole wheat flour gives these a nuttier, heartier character than white flour cookies. The texture is more like a shortbread than a chewy cookie, with a crisp, crumbly bite from the coconut and pecan coating.
Slice them thin, about ⅛ inch. These are meant to be delicate.
Kitchen Tips
- Chop the dates finely so they distribute evenly through the dough. Large chunks make some cookies sweeter than others.
- Roll the logs firmly and evenly so the cookies bake into uniform rounds. Uneven logs give you lopsided slices.
- Use a sharp knife for slicing. A dull blade crushes the log instead of cutting clean rounds.
- These cookies crisp up more as they cool. Pull them when lightly browned even if they feel soft on the sheet.
Variations
- Walnut version: Replace pecans with walnuts and add a pinch of cinnamon for a warmer spice note.
- Fig and almond: Swap dates for dried figs and roll the logs in ground almonds instead of pecans.
Ingredients
Directions
Cream the butter, egg and vanilla together in a large mixing bowl.
In a small bowl, combine the whole wheat flour, baking powder and salt.
Add the flour mixture a little at a time, to the creamed mixture, beating after each addition.
In a medium bowl, combine the coconut, dates, orange peel, and ½ cup of the pecans.
Stir into the cookie mixture.
Divide the dough in half and form into two logs, approximately 1 and a ½ inches in diameter.
Place the remaining ½ cup of pecans on a piece of waxed paper.
Roll the logs in the nuts.
Wrap each log in waxed paper and chill for 1 hour.
To bake, slice the logs into ⅛ inch rounds and place them on an ungreased cookie sheet.
Bake at 350℉ (180℃) for 10 to 12 minutes, until lightly browned.
Makes 5 dozen.
Comments
