- Active Time 10m
- Total Time 35m
about 2 dozen cookies
A plate of cookies makes a fine and simple dessert. These fruit-studded, sugarless gems are a perfect dessert or between-meal snack.
- 1/2 cup dried apricots, cut up
- 1/2 cup golden raisins
- 1/2 cup dates, cut up
- 3/4 cup (6-ounce can) orange juice concentrate
- 1 1/2 cups rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 egg, lightly beaten
- 1/2 cup canola oil or safflower oil
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- Parchment paper
In a small non-reactive saucepan, combine the apricots, raisins, dates and orange juice concentrate. Simmer over low heat for 10 minutes. Cool.
Combine the oats, flour, salt and baking soda in a large bowl. Add the egg and oil and mix until well blended. Stir in the cooled fruit and the seeds.
Preheat the oven to 350 degrees F.
Drop the batter by spoonfuls onto a parchment-lined baking sheet. Using a spatula, flatten to 1/4 inch thickness. Bake in the oven for 12-15 minutes. Cool on a rack and store in an airtight container.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
141 calories; 7g total fat; 9mg cholesterol; 106mg sodium; 18g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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