"This is a very good fruitcake and pretty easy too! Bake as cookies or a cake. The whole wheat flour gives it a nice flavor." — Tuula
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packed brown sugar
1 1/2 cups
whole wheat flour
dates, pitted and chopped
candied mixed fruit peel, chopped
chopped dried mixed fruit
I did like this as a cookie. I only used raisins, sliced almonds, and diced, dried apricots for the fillers. It is a sweet,chewy cookie that I'm sure is very low fat since it does'nt have any eggs or oil. Be sure to grease your cookie sheet and I suggest rolling the dough with lightly buttered hands to form balls rather than just spooning them onto the cookie sheet.
I could not find my own recipe for fruitcake cookies, so this recipe was my choice. I should have gone with my gut and realized that with only two tablespoons of butter, these cookies would stick. I could not get the first cookies off the sheet at all. Stuck to the sheet like glue. This was a nice quality airbake sheet that I have baked hundreds of cookies on! For the next batch, decided to spray the sheet with non-stick spray. Most cookie recipes do not require this step. It helped, but they still stuck and many were torn apart as they were removed . They tasted just ok.
This was truly a crowd pleaser. I made mini fruitcakes using three mini loaf pans, and baked for 40 minutes. Great gift idea also, wrapped in holiday plastic saran wrap and tied with ribbon!
Finally a low fat cookie that actually tastes good! I made about 30 medium sized cookies, and added some wheat germ when I ran out of whole wheat flour. I also reduced the sugar to 2/3 cup and the sweetness was perfect. Just make sure to watch carefully as they cook, because even if they don't look done on top, they may be burning on the bottom!
Made these into 10 mini loaves. Also made some changes: used about 2 tbsp. each of honey and molasses in place of sugar, added about 1/4 cup canned pumpkin; added nutmeg and cloves; used raisins, prunes, dried apple, dried pear, dried apricots, cranberries, walnuts, and almonds as filler; added some wheat germ; sprinkled with sifted powdered sugar. The first day they tasted just OK, but I put them in the fridge and the next few days they tasted better and better. Very dense and chewy. Next time I might try added a bit of almond liquor.
these cookies truly are delicious! and nutritious, I'm sure.
I used honey as a substitute for sugar. Also, I added 1/2 cup of fresh strawberries because I didn't have dates, and that made the cookie very juicy, fragrant, and irresistible.
This recipe makes delicious cookies. I also added 1/4 t. cloves and 1/4 t. nutmeg, to add a little additional spiceness.
This has to be the easiest cookie recipe I have tried. I adore fruit cake but dont want to wait to eat it so this is a perfect recipe for me. I followed it exactly. The dried fruit mix had the peel included so I used 1 cup of mix and did not add the 1/2 cup peel called for and my chopped nuts were pecans. Even cook time was right on. Thanks Tuula
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Whole Wheat Fruitcake Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 184
** Calories from Fat: 34
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