Fruit and Nut Cookies

Today I found my mind drifting to dates. I’ve never really been a fan of them, but for some inexplicable reason, I have a jar of them with my baking supplies. I wanted to use them so they wouldn’t go to waste, but use them in what? Taking a mental inventory of my baking supplies, I realized that I had a small amount of dried cherries and walnuts still kicking around too. Maybe I could clear it all out in one shot. The result was a not too sweet cookie bursting with the goodness of fruit and nuts. These are the kind of cookies my Grandma would have paired up with coffee for her breakfast.



Fruit & Nut Cookies



Fruit and Nut Cookies


3 cups Whole Wheat Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp All Spice

3 tbsp Ground Flaxseed

9 tbsp Water

1 tsp Apple Cider Vinegar

1 cup Margarine

1 cup Brown Sugar

1/4 cup Maple Syrup

1 cup Chopped Dates

1 cup Chopped Dried Cherries

1/2 cup Raisins

1 cup Chopped Walnuts


Pre-heat oven to 375°F.

Stir together flour, baking powder, baking soda, cinnamon, nutmeg, and allspice. Set aside.

Beat ground flaxseed, water, and vinegar until thick and gelatinous. Beat in margarine, then sugar and maple syrup. Add the dry ingredients and mix well. Stir in the dates, cherries, raisins, and walnuts.

Scoop a heaping tablespoon of dough, flatten to a 1/4 inch disc, and place on a prepared cookie sheet. Repeat, placing dough discs about 2 inches apart.

Bake for 7 to 9 minutes, until golden and edges feel firm. Transfer to cooling rack.

Makes about 3 1/2 dozen.




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