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

• 250G Zaytoun Palestinian Medjoul Dates, 250G
• 1 Kg Pitted Prunes, 1Kg
• 1 Kg Golden Raisins, 1Kg
• 200G All Things Butter Unsalted Butter
• 100G Borwicks Bicarbonate Of Soda, 100G
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• - Oatmeal Medium Bwfo
• - Shana Shredded Coconut
• 400G Sabarot Chia Seeds, 400G
• 500 G Quaker Rolled Oats Porridge
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 unsalted butter until melted. Allow the mixture to cool to room temperature. Once cooled, mix 2 tablespoons of chia seeds with 6 tablespoons of water in a small bowl and let it sit for about 5 minutes until it becomes gel-like. Then, beat the chia seed mixture into the cooled mixture until fully incorporated.
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 oatmeal, and 1 cup of oats 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.