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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 198.6
  • Total Fat: 7.6 g
  • Cholesterol: 46.3 mg
  • Sodium: 115.6 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Fruit and Nut cookies (Diabetic friendly) calories by ingredient
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Fruit and Nut cookies (Diabetic friendly)



Perfect for breakfast. Perfect for breakfast.
Number of Servings: 10


    2 large Egg
    2/3 cup Brown Sugar, packed
    3 tbsp Butter, unsalted
    Vanilla Extract, 1 tsp
    1/4 cup dried dates
    1 cup All-Purpose flour
    1/2 cup Whole Wheat Flour
    1/4 cup Oat Bran
    2 tbsp Flaxseed
    1/2 tsp Baking Soda
    1/2 tsp Cinnamon, ground
    1/4 cup Pecans, chopped, toasted


can substitute dried apricots or figs for the dates; walnuts for the pecans. Sugar substitute is not recommended for this recipe.


Preheat over to 350*F. Line two cookie sheets with parchment paper, set aside.

In a large bowl, combine eggs, brown sugar, butter, and vanilla.Stir in dates, set aside.

In a medium bowl, combine flours, oat bran, flaxseed, baking soda, and cinnamon. Add flour mixture to the date mixture; stir until moist. Stir in pecans.

Drop by a scant quarter cup into 10 equal mounds, about 2 inches apart on prepared cookie sheets. Lightly flatten cookies. Bake for 10 - 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack; cool completely.

Serving Size: Makes 10 cookies; 1 cookie = 1 serving

TAGS:  Snacks | Snack | Snacks Snack |

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