Cran-Orange and Date-Nut Cookies

Dairy Free
Cran-Orange and Date-Nut Cookies
60 min.
42
97kcal

Suggestions


Indulge in the delightful flavors of our Cran-Orange and Date-Nut Cookies, a perfect treat for any occasion! These cookies are not only dairy-free but also packed with a medley of vibrant ingredients that will tantalize your taste buds. Imagine the sweet and tangy burst of dried cranberries and chopped orange slice candy, harmoniously blended with the rich, caramel-like flavor of coarsely chopped dates. Each bite is a celebration of textures and tastes, enhanced by the warm spices of cinnamon and ginger.

What makes these cookies even more special is the addition of chopped pistachio nuts and flaked coconut, providing a satisfying crunch and a hint of tropical flair. With just 60 minutes of your time, you can whip up a batch of 42 cookies that are perfect for sharing with friends and family or enjoying as a personal treat. The inviting aroma that fills your kitchen while they bake will have everyone eagerly anticipating the first bite.

Whether you're hosting a gathering, looking for a sweet snack, or simply want to satisfy your dessert cravings, these Cran-Orange and Date-Nut Cookies are sure to impress. So, roll up your sleeves and get ready to create a batch of cookies that not only taste amazing but also bring a touch of sunshine to your day!

Ingredients

  • 0.3 cup cranberries dried
  • 0.3 cup m&m candies chopped
  • 0.3 cup dates coarsely chopped
  • tablespoons orange juice fresh
  • 17.5 oz sugar cookie mix 
  • tablespoons flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon ground ginger 
  • 0.3 cup butter softened
  • teaspoon orange zest grated
  •  eggs 
  • cup pistachios chopped
  • 0.5 cup coconut flakes flaked

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 375°F. In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside.
  2. In large bowl, stir together cookie mix, flour, cinnamon and ginger. Stir in butter, orange peel and egg until dough forms. Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  3. Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Nutrition Facts

Calories97kcal
Protein5.46%
Fat40.47%
Carbs54.07%

Properties

Glycemic Index
4.81
Glycemic Load
0.64
Inflammation Score
-1
Nutrition Score
1.3378260835357%

Flavonoids

Cyanidin
0.24mg
Catechin
0.1mg
Epigallocatechin
0.06mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Hesperetin
0.1mg
Naringenin
0.02mg
Myricetin
0.02mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:97.45kcal
4.87%
Fat:4.48g
6.89%
Saturated Fat:1.26g
7.85%
Carbohydrates:13.46g
4.49%
Net Carbohydrates:12.81g
4.66%
Sugar:7.88g
8.76%
Cholesterol:4.08mg
1.36%
Sodium:53.56mg
2.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.36g
2.72%
Manganese:0.08mg
3.94%
Vitamin B6:0.06mg
2.86%
Fiber:0.65g
2.61%
Vitamin B1:0.04mg
2.53%
Copper:0.05mg
2.52%
Phosphorus:20.11mg
2.01%
Vitamin A:87.01IU
1.74%
Iron:0.26mg
1.44%
Magnesium:5.27mg
1.32%
Potassium:46.29mg
1.32%
Folate:5.06µg
1.27%
Selenium:0.88µg
1.25%
Vitamin E:0.16mg
1.07%
Vitamin B2:0.02mg
1.06%