Diabetic Fruit Cookies
Yield
servingsPrep
15 minCook
30 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
water
|
|
| 1 | cup |
dates
chopped |
|
| ½ | cup |
apples
peeled, chopped |
*
|
| ¾ | cup |
raisins, seedless
|
|
| ½ | cup |
margarine
|
|
| 1 | cup |
oats, quick cooking
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
water
|
|
| 237 | ml |
dates
chopped |
|
| 118 | ml |
apples
peeled, chopped |
*
|
| 177 | ml |
raisins, seedless
|
|
| 118 | ml |
margarine
|
|
| 237 | ml |
oats, quick cooking
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Sift flour and soda, set aside.
Cook water, dates, apple and raisins; bring to a boil.
Simmer 3 minutes.
Remove from heat and add the margarine and stir.
Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts.
Cover and refrigerate overnight.
Drop on cookie sheets 2 inches apart.
Bake in 350℉ (180℃) F oven for about 24 minutes.
Store in the refrigerator in air tight container.
May also add 1 teaspoon cinnamon to dry ingredients if desired.
