Delicious Whole Wheat Fruitcake Cookies Recipe -
Delicious Whole Wheat Fruitcake Cookies Recipe
  • READY IN 35 mins

Delicious Whole Wheat Fruitcake Cookies

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9x5 inch loaf or 3 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 5x9 inch loaf pan.
  2. In a saucepan over medium heat, cook together the sugar, water, raisins, butter and salt. Remove from heat and allow to cool.
  3. Sift together the flour, soda, ginger and cinnamon. Stir into the cooled cooked mixture.
  4. Add the chopped dates, mixed peels, nuts and dried fruit.
  5. Pour into loaf pan and bake for 1 hour or drop by the teaspoon on a cookie sheet and bake for 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2004

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.

Most Helpful Critical Review
Dec 26, 2012

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.


19 Ratings

Dec 13, 2004

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!

Jun 08, 2008

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!

Jun 10, 2008

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.

May 23, 2008

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.

Oct 22, 2008

This recipe makes delicious cookies. I also added 1/4 t. cloves and 1/4 t. nutmeg, to add a little additional spiceness.

Dec 18, 2009

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


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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