Sugarless Wheat 'N' Fruit Cookies
Submitted by pandagurlie
Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.
YIELD
5 dozenPREP
30 minCOOK
30 minREADY
2 hrsThese are old-fashioned icebox cookies with a wholesome twist. No sugar anywhere in the recipe. Chopped dates and shredded coconut bring all the natural sweetness, while fresh orange zest lifts everything with a bright, citrusy zing.
The dough comes together quickly, gets rolled into logs coated in ground pecans, then chills in the fridge until you’re ready to slice and bake.
That pecan coating gives every cookie a nutty, toasted edge that shatters when you bite into it.
With 5 dozen cookies per batch, these are made for sharing, gifting, or stashing in the cookie jar for the week ahead.
Pro Tips
- Chop the dates finely so they distribute evenly throughout the dough
- Slice the logs thin, about ⅛ inch, for cookies that crisp up properly in the oven
- A sharp, thin knife works best for clean slices. If the dough crumbles, let it warm up for just a minute or two
- These keep well in an airtight container and actually taste better the next day as the flavors meld
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 1½ 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.
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