Diabetic Oatmeal Fruit Cookies
Submitted by byng
Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
8 hrsThese oatmeal fruit cookies get their sweetness entirely from dates, apples, and raisins that simmer together until jammy before mixing into the dough.
The fruit cools, then gets folded into oats, pecans, and a simple batter. Chilling overnight lets the flavors meld and the oats absorb moisture for supremely chewy cookies. They bake up soft with crisp edges and stay fresh in the refrigerator for days.
Make a double batch because these disappear fast as breakfast cookies or afternoon snacks.
Pro Tips
- Don’t skip the overnight chill (the dough needs time for the oats to hydrate properly)
- Cook the fruit mixture until very thick so it doesn’t make the cookies spread too much
- Space cookies 2 inches apart as they spread during baking
- Store in an airtight container in the fridge (room temperature makes them too soft)
- Add optional cinnamon for warm spice notes that complement the fruit
Variations
- Swap pecans for walnuts or almonds depending on what you have on hand
- Use dried cranberries instead of raisins for tartness
- Add a handful of dark chocolate chips for sweetness without refined sugar
Ingredients
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.
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