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Sugarless Wheat 'N' Fruit Cookies

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Recipe

 

Yield

5 dozen

Prep

30 min

Cook

30 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup butter
softened
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1 each eggs
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2 teaspoons vanilla extract
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1 cup whole-wheat flour
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1 teaspoon baking powder
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teaspoon salt
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1 cup coconut, shredded, unsweetened (desiccated)
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1 cup dates
unsugared, chopped
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4 teaspoons orange zest
fresh grated
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1 cup pecans
finely ground
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Ingredients

Amount Measure Ingredient Features
118 ml butter
softened
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1 each eggs
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1E+1 ml vanilla extract
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237 ml whole-wheat flour
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5 ml baking powder
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0.6 ml salt
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237 ml coconut, shredded, unsweetened (desiccated)
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237 ml dates
unsugared, chopped
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2E+1 ml orange zest
fresh grated
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237 ml pecans
finely ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 68764% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 258mg 11%
Total Carbohydrate 21g 21%
Dietary Fiber 11g 45%
Sugars g
Protein 20g
Vitamin A 16% Vitamin C 6%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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