Cran-Orange and Date-Nut Cookies

Dairy Free
Cran-Orange and Date-Nut Cookies
60 min.
42
92kcal

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 textures and tastes that will tantalize your taste buds. Imagine biting into a soft, chewy cookie that bursts with the sweetness of dried cranberries and the rich, caramel-like flavor of coarsely chopped dates. The addition of chopped orange slice candy and a splash of fresh orange juice brings a refreshing citrus twist that elevates these cookies to a whole new level.

With a hint of warm spices like cinnamon and ginger, each bite is a comforting reminder of home-baked goodness. The crunchy pistachio nuts add a delightful contrast, making these cookies a true crowd-pleaser. Whether you're hosting a gathering, looking for a sweet snack, or simply treating yourself, these cookies are sure to impress. Plus, they’re easy to make and ready in just 60 minutes, yielding 42 delicious servings!

So gather your ingredients and get ready to bake a batch of these irresistible Cran-Orange and Date-Nut Cookies. They’re perfect for sharing with friends and family or enjoying all to yourself. Your taste buds will thank you!

Ingredients

  • 0.3 cup butter softened
  • 0.5 cup coconut flakes flaked
  • 0.3 cup dates coarsely chopped
  • 0.3 cup cranberries dried
  •  eggs 
  • tablespoons flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon ground ginger 
  • 0.3 cup cranberry-orange relish chopped
  • tablespoons orange juice fresh
  • teaspoon orange zest grated
  • cup pistachios chopped
  • pouch sugar cookie mix (1 lb 1.5 oz)

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 375F. 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

Calories92kcal
Protein5.59%
Fat40.16%
Carbs54.25%

Properties

Glycemic Index
5.82
Glycemic Load
0.68
Inflammation Score
-1
Nutrition Score
1.3752173936885%

Flavonoids

Cyanidin
0.24mg
Catechin
0.1mg
Epigallocatechin
0.06mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Hesperetin
0.39mg
Naringenin
0.18mg
Myricetin
0.03mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:91.73kcal
4.59%
Fat:4.19g
6.45%
Saturated Fat:1.08g
6.74%
Carbohydrates:12.74g
4.25%
Net Carbohydrates:12.1g
4.4%
Sugar:7.21g
8.01%
Cholesterol:3.9mg
1.3%
Sodium:52.71mg
2.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.31g
2.62%
Manganese:0.08mg
3.95%
Vitamin B6:0.06mg
2.89%
Vitamin B1:0.04mg
2.59%
Fiber:0.64g
2.58%
Copper:0.05mg
2.54%
Phosphorus:20.26mg
2.03%
Vitamin A:86.64IU
1.73%
Vitamin C:1.23mg
1.49%
Potassium:48.23mg
1.38%
Iron:0.25mg
1.37%
Folate:5.39µg
1.35%
Magnesium:5.37mg
1.34%
Selenium:0.88µg
1.26%
Vitamin B2:0.02mg
1.09%
Vitamin E:0.16mg
1.08%