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Sugarless Date Drops Recipe

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Sugarless Date Drops Recipe

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1
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Notice the nutritious ingredients—and these cookies taste so good, too!
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 pound dates, cut up
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup whole wheat flour
  • 1/3 cup dry milk powder
  • 1 cup rolled oats
  • 1/2 cup raisins
  • 1/4 cup carob chips
  • 1/2 cup sunflower seeds
  • 1/2 cup chopped pecans

Directions

In a mixing bowl, cream butter. Grind dates; blend with eggs and vanilla to make a paste. Stir into butter. Add remaining ingredients; mix well. Drop by teaspoonfuls 1/2 in. apart on greased cookie sheets. Bake at 325° for 10-15 minutes or until peaks begin to brown. Yield: 5 dozen.
Originally published as Sugarless Date Drops in Grandma's Great Desserts Cookbook 1992, p55

Nutritional Facts

2 each: 106 calories, 6g fat (2g saturated fat), 23mg cholesterol, 56mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter or margarine, softened
  • 1/2 pound dates, cut up
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup whole wheat flour
  • 1/3 cup dry milk powder
  • 1 cup rolled oats
  • 1/2 cup raisins
  • 1/4 cup carob chips
  • 1/2 cup sunflower seeds
  • 1/2 cup chopped pecans
  1. In a mixing bowl, cream butter. Grind dates; blend with eggs and vanilla to make a paste. Stir into butter. Add remaining ingredients; mix well. Drop by teaspoonfuls 1/2 in. apart on greased cookie sheets. Bake at 325° for 10-15 minutes or until peaks begin to brown. Yield: 5 dozen.
Originally published as Sugarless Date Drops in Grandma's Great Desserts Cookbook 1992, p55

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program12 User ID: 5716684 48328
Reviewed Dec. 21, 2010

"I tested this recipe with the following modifications. I traded the flour with 1/2 buckwheat and 1/2 millet flours. Instead of butter, I used coconut oil.

Then with the last oats, sunflower and pecans- i processed through the food processor and used a pasty bag to drop the batter onto the cookie sheet covered with parchment paper. No Gluten, no Sat fat and less fat."

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