These Diabetic Wheat ‘N Fruit Cookies offer a wholesome, sugar-free dessert option that doesn’t compromise on flavor. The natural sweetness comes from chopped unsugared dates, providing a chewy texture that pairs beautifully with the crunch of finely ground pecans and flaked coconut. Freshly grated orange peel adds a bright, aromatic citrus note that cuts through the richness of the butter and whole wheat flour. Ideal for those managing blood sugar levels, these cookies are dense, satisfying, and perfect for an afternoon snack or a light dessert. They hold their shape well as slice-and-bake logs, making them convenient for quick baking sessions. Enjoy them warm from the oven or store them for a healthy treat throughout the week.
Diabetic Wheat ‘N Fruit Cookies – Sugar Free
Description
These Diabetic Wheat 'N Fruit Cookies offer a wholesome, sugar-free dessert option that doesn't compromise on flavor. The natural sweetness comes from chopped unsugared dates, providing a chewy texture that pairs beautifully with the crunch of finely ground pecans and flaked coconut. Freshly grated orange peel adds a bright, aromatic citrus note that cuts through the richness of the butter and whole wheat flour. Ideal for those managing blood sugar levels, these cookies are dense, satisfying, and perfect for an afternoon snack or a light dessert. They hold their shape well as slice-and-bake logs, making them convenient for quick baking sessions. Enjoy them warm from the oven or store them for a healthy treat throughout the week.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC). Line a baking sheet with parchment paper or leave ungreased.
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In a large mixing bowl, cream together the softened butter, egg, and vanilla extract until smooth and well combined.
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In a separate small bowl, whisk together the whole wheat flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, beating after each addition until just incorporated.
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In a medium bowl, combine the flaked coconut, chopped dates, fresh orange peel, and 1/2 cup of the finely ground pecans.
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Stir the fruit and nut mixture into the cookie dough until evenly distributed.
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Divide the dough in half and shape each half into a log, approximately 1.5 inches in diameter.
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Spread the remaining 1/2 cup of finely ground pecans on a piece of waxed paper or plastic wrap.
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Roll each dough log in the remaining pecans until fully coated.
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Wrap the logs tightly in waxed paper or plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.
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Slice the chilled logs into 1/8-inch thick rounds and place them on the prepared baking sheet, spaced about 1 inch apart.
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Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1042.3kcal
- % Daily Value *
- Total Fat 70.6g109%
- Saturated Fat 29.6g148%
- Cholesterol 51.6mg18%
- Sodium 802.1mg34%
- Total Carbohydrate 99.5g34%
- Dietary Fiber 9.1g37%
- Sugars 53.5g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
