Pescatarian Fruit And Nut Cookies Recipe

About this recipe

These delightful cookies combine the natural sweetness of dried fruits with the crunch of nuts and coconut, making them a perfect pescatarian-friendly treat for dinner or dessert.

Ingredients

• 1 pack (100 g) Daily Good Dried Dates
• 150 g Popular Fit Eats Pitted Prunes, 150 Gm
• 6 pcs Licious Brown Eggs
• 100 g The Select Aisle Baking Soda
• 30 ml The Select Aisle Natural Vanilla Extract
• 1 kg Bagrry'S 100% Jumbo Rolled Oats
• 200 g Livyor Raw Sunflower Seeds
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 500 g Whole Farm Grocery Raisins 500 G
• 1 Unit Cj Korean Pancake Flour Mix
• 1 kg Akar Powder Salt
• 100 g Chukde Coconut Powder

Instructions

1. 1. Chop 1/2 cup of dates, 1/2 cup of prunes, and 1/2 cup of raisins into small pieces and place them in a saucepan with 1 cup of water. Boil the mixture until it thickens, about 10 minutes, stirring occasionally.
2. 2. Remove the saucepan from heat and stir in 1/2 cup of coconut oil until melted. Allow the mixture to cool to room temperature.
3. 3. Once cooled, beat in 2 eggs until fully incorporated.
4. 4. In a separate bowl, mix 1 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. Gradually add this dry mixture to the wet ingredients, stirring until combined.
5. 5. Stir in 1 teaspoon of vanilla extract, 1/2 cup of sunflower seeds, 1/2 cup of oatmeal, and 1/2 cup of shredded coconut until evenly distributed.
6. 6. Preheat your oven to 350°F (175°C). Drop spoonfuls of the cookie dough onto a greased baking sheet, spacing them about 2 inches apart.
7. 7. Bake the cookies for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.