0 Fruit and Oatbran Cookie Recipe (Egg Free/ Eggless Recipe)

Cookies are a tasty treat to eat the most popular one being chocolate chip cookies.

In this cookie recipe dates, apricots and candied peel are used to produce a fabulous tasting fruit cookie.

Once the dates and apricots have cooked in the oven they have a toffee taste and texture, this in combination with the candied peel is a fantastic flavour.

Chef uses a blend of flours in this cookie recipe white spelt flour, oat bran and fine corn meal (fine polenta), this blend of flours gives the cookies a soft almost crumbly texture.

These cookies are really easy to bake and really tasty to eat so don't miss out on this scrumptious cookie recipe.

Ingredients for Fruit and Oat Cookie Recipe

2oz Light Brown Sugar
1oz Oat Bran
6oz White Spelt Flour (or all purpose flour)
4oz Sunflower Margarine
1oz Fine Corn Meal (fine polenta)
2 TbspGolden Syrup
10 Dried Dates
8 Dried Apricots
2 tsp Candied Peel
1 tsp Baking Powder
1+1/2 oz Light Brown Sugar
1 tsp Vanilla Essence


Picture of dates, unsulphured apricots and candied peel.

How to make Jeenas Kitchen Fruit and Oat Cookies

Place fruit into a small bowl and cover with warm water.

In a large mixing bowl place the oatbran, 2oz light brown sugar, fine corn meal, baking powder and spelt flour.

Mix well.

Add margarine and place into a mixer, mix until you have a bread crumb texture, once you have a bread crumb texture carry one mixing a litle more until it all starts to slightly clump together.

You can do this using your fingers and rubbing the cookie mixture between them.

Chop the dates and apricots into chunks.

Add the fruit to the cookie mixture and 3-4 tablespoons of the water that the fruit soaked in along with the vanilla the 1+1/2 oz sugar.

Add a tablespoon at a time to the cookies mixture to be sure you get the right consistancy.

Discard the rest of the water.

You should be left with a thick loose cookie mixture, it may seem slighty wetter than other cookie mixtures.

Place small spoon fulls onto a greased and floured baking tray.

You do not need to use large spoon fulls as the cookies will spread in the oven, give each cookie space to puff up in the oven.

Place into a hot oven at 180C for 15 minutes or until golden.

Once cooked use a spatula to remove the cookies from the hot tray straight away.

Place onto a cooling rack.

Enjoy these very tasty fruit and oatbran cookies.

For more cookie recipes see Jeenas Kitchen Chocolate chip cookie recipe or White chocolate chip and coconut cookies which are EGG FREE!