Recipe by Katie Mae
Photo by Forks Over Knives
Makes 2 dozen cookies | Ready in 35 minutes | Stores 1 week in fridge
1 small apple, diced (or 1 cup applesauce, no added sugar)
1 lb fresh strawberries, halved (or 1 cup strawberry jam, fruit juice-sweetened)
3 cups rolled oats, divided
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¾ cup water
3 tablespoons flaxseed, ground
8 Medjool dates, pitted and diced
¾ cup pecan pieces
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Place a small saucepan over medium-high heat. Add apple and strawberries and cover with a lid. Bring the juices from the fruit to a boil, stirring frequently. Once the fruit is partially broken down, turn the heat to low-medium. Reduce the fruit spread, by letting it simmer uncovered for about 5 minutes.
- While the fruit is cooking, combine 1½ cups of the rolled oats, baking powder, and spices into large bowl and set aside.
- In a blender, combine ground flaxseed, water, apple-strawberry mix, and the remaining 1½ cups of rolled oats. Process until it has an even consistency.
- Pour the wet ingredients into the bowl of dry ingredients. Whisk together until evenly mixed. Stir in dates and pecans. The mixture should be slightly wet.
- Drop spoonfuls of the batter onto prepared cookie sheets. Once the dough is on the tray, these cookies won’t spread so you can place them close together.
- Bake for 15 to 20 minutes. Let cookies cool for a few minutes and then enjoy warm!
To save time and for a sweeter cookie, you can use applesauce and strawberry jam (fruit-sweetened) in place of the whole apple and strawberries.
To save time and a less sweet cookie, add the diced apple and strawberries to the blender without cooking them first. This will provide extra moisture; so decrease the amount of water added by ¼ cup.
My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they were sweet and chewy, and they had the perfect amount of spice. They were so delicious that this was the first recipe I modified to be free of eggs, processed sugar, and oil. This sugar-free fruit version is sweetened with apples, strawberries, and dates! With this healthy-tasty combo, these cookies are perfect to enjoy all year long.